This recipe looks harder than it is. It is well worth the time it takes to prepare and is great for guests. Beans or small pieces of chicken breast or shrimp can also be stir-fried with the vegetables. Doesn't use oil. It is a technique called water sautéing or "sweating". (From Dr Fuhrman's Eat to Live Cookbook.)
Marinate the tofu for 30 minutes in the liquid aminos, red pepper flakes, and Spike. While the tofu marinates, combine rice and 1 1/4 cups water in the saucepan. Bring to a boil. Reduce heat and cover. Simmer 30 minutes or until water is absorbed. Set aside.
Preheat the oven to 350 degrees Fahrenheit. 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 or other no-salt blend, 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-sauté the onion, broccoli, carrots, bell peppers, and peas for 5 minutes, adding more water as necessary to keep vegetables from scorching. Add the book 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.
NOTE: If you don't have Black Fig Vinegar, blend 4 unsulfured dried figs with 1/2 cup rice vinegar in a high-powered blender until smooth.
PER SERVING: CALORIES 386; PROTEIN 17g; CARBOHYDRATES 51g; TOTAL FAT 16.2g; SATURATED FAT 2.9g; SODIUM 190mg; FIBER 11g; BETA-CAROTENE 11,814ug; VITAMIN C 223mg; CALCIUM 319mg; IRON 7.9mg; FOLATE 433ug; MAGNESIUM 220mg; ZINC 3.6mg; SELENIUM 19.5ug
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|Serving Size: 1 Serving (826g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 209 (42%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 0mg||0 %|
|Sodium 264.5mg||9 %|
|Potassium 2415.4mg||64 %|
|Total Carbohydrate 55.2g||16 %|
|Dietary Fiber 16.1g||64 %|
|Sugars, other 39.1g|
|Protein 29.6g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 501
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