NuttyTofuStir Fry

* Green Beans (snap), 1 cup
* Peas, frozen, 0.5 cup
* Garlic, 2 clove
* *Trader Joe's Shelled Edamame Soybeans, 0.5 cup
* *Trader Joe's Almonds, dry roasted 50% less salt, 1/8 cup
* Green Peppers (bell peppers), .25 cup, strips
* Peppers, sweet, red, raw, sliced, 1/8 cup
* Yellow Peppers (bell peppers), 29 grams
* Mixed Vegetables, frozen, 230 grams
* *Nuts, hazelnuts or filberts, blanched, 1/8 cup
* Macadamia Nuts, .1/8 cup, whole or halves
* Cashew Nuts, dry roasted, 1/8 cup, halves and whole
* Tofu, extra firm, 1 block
* Barley, pearled, raw, 1 cup
* Pepper, red or cayenne, 1 tsp
* *Hot Chili Peppers, 1 tsp, crushed

Add 2 cups of water to the barley and boil until done.

While that's going put 1/2 the grapeseed oil in skillet/wok along with all veggies and garlic. Sprinkle ginger and orange zest over it all.
Stir fry.

When those are done, transfer to a bowl.
Add sesame and the remaining grapeseed oil to skillet/wok. Add sliced/chunked tofu, nuts hoisin and garlic chili paste, crushed red peppers and cayenne. Stir fry for about 5 minutes.

Mix the tofu/nuts with the veggie mix, dole out in equal portions over barley.

Number of Servings: 6

Recipe submitted by SparkPeople user QAZZZY.