Ingredients
- 1/2 cup Low-sodium soy sauce
- 1/2 cup Peanut butter
- 2 tablespoons Toasted sesame oil
- 2 tablespoons Curry powder
- 3 cups Bok choy, chopped
- 2 ounces pkt Frozen leaf spinach, thawed and drained (8 each)
- 2 cups Snow pea pods
- 6 Carrots, sliced into 1/2" thick pieces
- 2 lrg Red onions, thinly sliced
- 8 ounces Firm tofu, cut into 1" cubes
- 2 Green bell peppers, cut into 1/2" thick strips
- 2 Red bell peppers, cut into 1/2" thick strips
Make it step by step
- Preheat oven to 275 deg.
- In a small saucepan, heat soy sauce, peanut butter, sesame oil and curry over medium heat, stirring until well blended. Add enough hot water to make a thin sauce, if necessary.
- Combine sauce with remaining ingredients in a large roasting pan or casserole dish. Place in oven and cook, covered, for 2 hours. Serve hot.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.