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.
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Rai kashif
[email protected]This stir-fry was really easy to make and it turned out great! I'll definitely be making it again.
Denay Mendoza
[email protected]This stir-fry was a bit too spicy for my taste, but it was still delicious. I'll be sure to use less chili next time.
Matthews Kids
[email protected]I'm not a big fan of stir-fries, but this one was really good! The vegetables were cooked perfectly and the sauce was flavorful.
Ankwatsa Racheal
[email protected]This stir-fry is a great way to use up leftover vegetables. It's also a healthy and delicious meal.
Shresha
[email protected]I made this stir-fry for my friends last night and they all loved it! It's a great recipe for a quick and easy weeknight meal.
Eileen Boyle
[email protected]This stir-fry was so good! The vegetables were so fresh and the sauce was delicious. I'll definitely be making this again.
Sohan Dance King
[email protected]I loved the addition of the peanuts in this stir-fry. It added a nice crunch and flavor.
Usman Yahaya
[email protected]This stir-fry was really easy to make and it turned out great! I'll definitely be making it again.
Ahsan Nasir
[email protected]The sauce was a bit too thick for my liking, but the vegetables were cooked perfectly.
Sarah Mzimba
[email protected]This stir-fry was a bit bland for my taste. I think I'll add more ginger and garlic next time.
Jahzaria Stephens
[email protected]I've made this stir-fry several times now and it's always a hit. It's a great way to use up leftover vegetables and it's always delicious.
jim smarch
[email protected]This stir-fry was easy to make and packed with flavor. I loved the combination of vegetables and the sauce was delicious.
Ju La
[email protected]I'm not a huge fan of stir-fries, but this one was really good! The vegetables were cooked perfectly and the sauce was flavorful without being too heavy.
Mithun Sordar
[email protected]I made this stir-fry for my family last night and they all loved it! The vegetables were so fresh and crisp, and the sauce was perfectly balanced.
Ranjit Batth
[email protected]This stir-fry was absolutely delicious! The vegetables were cooked perfectly and the sauce was flavorful and tangy. I especially loved the addition of the ginger and garlic.