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| 1/2 Tasse | soy sauce Low-sodium |
| 1/2 Tasse | peanut butter |
| 2 Esslöffel | Toasted sesame oil |
| 2 Esslöffel | curry powder |
| 3 Tasse | Bok choy; chopped |
| 2 Packung | Frozen leaf spinach; thawed and drained (8 oz each) |
| 2 Tasse | Snow pea pods |
| 6 | Carrots; sliced into 1/2" thick pieces |
| 2 gross | red onions thinly sliced |
| 8 x ca. 30 g | 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 |
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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.
Per serving: 445 cal; 17 g prot; 293 mg sod; 64 g carb; 14 g fat; 0 mg chol; 212 mg calcium
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