Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Low-sodium soy sauce 6 Carrots; sliced into 1/2"
1/2 c Peanut butter -thick pieces
2 tb Toasted sesame oil 2 lg Red onions; thinly sliced
2 tb Curry powder 8 oz Firm tofu; cut into 1" cubes
3 c Bok choy; chopped 2 Green bell peppers; cut into
2 pk Frozen leaf spinach; thawed -1/2" thick strips
-and drained (8 oz each) 2 Red bell peppers; cut into
2 c Snow pea pods -1/2" thick strips

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

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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