ASIAN VEGETABLE STIR FRY

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ASIAN VEGETABLE STIR FRY image

Categories     Vegetable     Dinner

Number Of Ingredients 27

14 ounces extra firm tofu, cubed
1 teaspoon Bragg Liquid Aminos or low sodium soy sauce
1/4 teaspoon crushed red pepper flakes
2 tablespoons Spike no salt seasoning or any other no salt seasoning
1/2 cup brown rice
1/4 cup unhulled sesame seeds
FOR THE SAUCE:
1/4 cup unsulfured dried apricots soaked in 1/2 cup water to cover overnight
1/4 cup unsalted natural peanut butter or raw cashew butter
2 tablespoons fresh chopped ginger
4 cloves garlic, chopped
4 teaspoons Dr. Fuhrman's VegiZest or other no-salt seasoning
1/4 cup Dr. Fuhrman's 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 medium carrots, cut diagonally into 1/3 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 in bite-sized pieces
3 cups fresh mushrooms (shiitake, porcini and/or cremini) , stems removed
1 pound fresh spinach
1/2 cup raw cashews, coarsely chopped
1 1/4 pounds romaine lettuce, shredded

Steps:

  • 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 to 40 minutes, until golden. To make the sauce, place the soaked apricots with the soaking liquid, peanut butter, ginger, garlic, VegiZest, vinegar, arrowroot powder, and red pepper flakes 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 saute 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 simmer until the vegetables are just tender. Remove the cover and cook off most of the water. Add the spinach and toss until wilted. Add the sauce and stir until all 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. 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 beans or small pieces of chicken breast or shrimp with the vegetables.

Amr Ahmed
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This stir-fry is a great way to get your kids to eat their vegetables.


Elizabeth Quardy
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I'm always looking for new stir-fry recipes and this one is definitely a keeper.


Mohaned Khaled
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This stir-fry is a great way to use up leftover rice.


Salman Hashme
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I love the versatility of this stir-fry. You can add any vegetables you like.


Tricia Owusu
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This stir-fry is easy to make and it's healthy too.


mdsmlsdmngmlcmstudent student
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I've made this stir-fry several times and it's always a hit. It's a great way to use up leftover vegetables.


Cameron Frost
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This stir-fry is a great way to get your kids to eat their vegetables. My kids love the sweet and sour sauce.


S'phindile Mthembu
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I'm always looking for new stir-fry recipes, and this one is definitely a keeper. It's delicious, healthy, and easy to make.


Aseel Almahjwb
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This stir-fry is a great way to use up leftover rice. I always have some leftover rice in the fridge, and this is a great way to use it up.


Oghenethome Avre
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I love the versatility of this stir-fry. You can add any vegetables you like, and you can adjust the sauce to your taste.


Bongiwemilly Rofuza
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This stir-fry is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.


Yo its maddie
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I made this stir-fry for my kids and they ate it all up. They loved the sweet and sour sauce.


Nisu Lamichhane
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I'm a vegetarian and I love this stir-fry. It's a great way to get my daily dose of vegetables.


Emotras Santos
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This is my favorite stir-fry recipe. It's so easy to make and it always turns out great.


Riyaz Mrida
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I made this stir-fry for a party and it was a huge success. Everyone loved it!


Jannatul Akter Shewly
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This stir-fry is healthy and delicious. I love that it's packed with vegetables.


Awais Sani
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I've made this stir-fry several times and it's always a hit. It's a great way to use up leftover vegetables.


omfoo martin
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I'm not a big fan of stir-fries, but this one was really good. The vegetables were fresh and the sauce was light and flavorful.


M Hashim Hoothe Baloch
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I made this stir-fry for my family and they loved it! The recipe was easy to follow and the dish was ready in no time.


ramesh vlogs
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This stir-fry was delicious! The vegetables were cooked perfectly and the sauce was flavorful. I will definitely be making this again.