Posted by Jennifer (the student)
Adapted From Eat To Live By Joel Fuhrman M.D.
This is the recipe I used for my dinner in yesterdays WIAW post. This is the second time I have made this dish in two weeks, I guess we must like it. 🙂
Ingredients for Tofu
- 14 oz extra firm tofu, cubed
- 1 Tbsp Bragg liquid aminos
- 1Tbsp Asian black vinegar (I buy from the Asian market)
- ½ tsp crushed red pepper flakes
- 1 Tbsp lemon pepper
- ¼ cup unhulled sesame seeds
Ingredients for Quinoa
- 2 cups of vegetable broth
- 1-cup quinoa
Ingredients for Sauce
- 1/3 cup 100% apricot spread
- ¼ cup unsalted natural peanut butter
- 2 Tbsp chopped fresh ginger
- 1 clove garlic, minced
- 1/3-cup water
- ¼ cup Asian vinegar
- 1 tsp cornstarch
- ¼ tsp crushed red pepper flakes
Ingredients of Vegetable Portion of the Stir-Fry
- 2 Tbsp water
- ½ sweet onion, chopped
- 4 cups small broccoli florets
- 2 carrots, peeled and cut diagonally into 1/3-inch pieces
- 1 medium red bell pepper, seeded and cut into 1-inch squares
- 1 medium green bell pepper, seeded and cut into 1-inch squares
- 1-cup snow peas, strings removed
- 1-cup bok choy, cut into bite-size pieces
- 3 cups fresh mushrooms, stems removed, sliced
- 1-pound fresh spinach
- 1-cup raw cashews
Marinate tofu for 30 minutes in liquid aminos, Asian black vinegar, red pepper flakes and lemon pepper. While the tofu marinates, cook the quinoa. Mix vegetable broth and quinoa in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until the broth is absorbed. Set aside.
Preheat oven to 350 degrees. Toss the marinated tofu with the sesame seeds. Bake the sesame-coated tofu in a nonstick baking dish for 30 to 40 minutes, until golden.
To make the sauce, place all the ingredients in a food processor and blend until smooth. Transfer to a small dish and set aside.
In large wok heat water, add onion, broccoli, carrots, bell peppers and peas sauté for 5 minutes. Add more water if necessary to prevent scorching. Add bok choy and mushrooms, cover and simmer until vegetables are just tender. Remove the cover and cook off most of the water. Add 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. Add in the cashews and baked tofu. Serve over a bed of quinoa. Enjoy!
This recipe said it was 4 servings but we got 6 to 8 servings out of it.