Asian Vegetable Stir Fry

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14 ounces extra – firm tofu, cubed

1 teaspoon Bragg Liquid Aminos or low-sodium soy sauce

1/4 teaspoon crushed red pepper flakes

1/2 cup brown rice and/or wild rice

2 tablespoons Spike salt free seasoning or other no-salt seasoning

1/4 cup unhulled sesame seeds

For the sauce

1/4 cup plus 2 tablespoons 100% apricot fruit spread

1/4 cup unsalted natural peanut butter or raw cashew butter

2 tablespoons fresh chopped ginger

4 cloves garlic, chopped

4 teaspoons no-salt seasoning

1/3 cup water

1/4 cup Black Fig Vinegar or balsamic vinegar

1 teaspoon arrowroot powder

1/4 teaspoon crushed red pepper flakes

For the vegetables

2 tablespoons water

1 medium onion, cut into wedges and separated into 1 inch strips

4 cups small broccoli florets

2 carrots, cut diagonally into 1/2 inch pieces

4 medium red bell peppers, seeded and cut into 1 inch squares

1 cup sugar snap peas or snow peas, strings removed

2 cups bok choy, cut into bite-size pieces

3 cups fresh mushrooms (shiitake, porcini, and/or cremini) stems removed, sliced

1 pound fresh spinach

1/2 cup raw cashews, coarsely chopped

1   1/4 pounds romaine lettuce, shredded

Marinate the tofu for 30 minutes in the liquid aminos, red pepper flakes, and Spike. While the tofu marinates, cook the rice according to the package directions. Set aside.

Preheat the oven to 350 degrees. Toss the marinated tofu with the sesame seeds. Bake the sesame – coated tofu in a nonstick baking pan for 30 minuted, until golden brown.

To make the sauce, place all the ingredients in a food processor or high-powered blender and blend until smooth. Transfer to a small bowl and set aside.

Heat water in a large pan and water sate the onion, broccoli, carrots, bell peppers, and peas for 5 minutes, adding more water as necessary to keep vegetables from scorching. Add the bok choy and mushrooms, cover and cook off most to the water. Add the spinach and toss until wilted.

Add the sauce and stir until the vegetables are glazed and the sauce is hot and bubbly, about 1 minute. Mix in the cashews and baked tofu. Serve the stir fry over the shredded lettuce along with 1/4  cup rice per person.

Note:  This recipe looks harder than it is. It is well worth the time it takes to make it and is great for company.

Variation: Stir fry with beans

Serves  4

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