Asian Vegetable Stir-Fry

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

14 oz extra firm tofu, cubed

1 tsp low-sodium soy sauce

1/4 tsp crushed red pepper flakes

2 tbsp no-salt seasoning

1/2 cup brown rice

1/4 cup un-hulled sesame seeds

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 tbsp fresh chopped ginger

4 cloves garlic, chopped

4 tsp no-salt seasoning, adjusted to taste

1/4 cup balsamic vinegar

1 tsp arrowroot powder

2 tbsp water

1 medium onion, cut into wedges and separated into 1-in strips

4 cups small broccoli florets

2 medium carrots, cut diagonally into 1/3-in 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 lb fresh spinach

1/2 cup raw cashews, coarsely chopped

1 1/4 lb romaine lettuce, shredded

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