Spicy Veggie Stir-Fry
- Ready In:
- 39mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 tablespoons low sodium soy sauce
- 2 tablespoons light brown sugar
- 1 1⁄2 teaspoons asian chili paste with garlic (such as Sriracha)
- 1 tablespoon grated fresh ginger
- 1⁄2 cup cornstarch
- 1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 2 large sweet red peppers, seeded and chopped
- 1 cup baby carrots, cut diagonally into thirds
- 4 ounces snow peas, trimmed and halved diagonally
- 6 cups leaves spinach, steams removed
- 8 ounces soba noodles, prepared according to package directions
directions
- Blend soy sauce, sugar, chili-garlic paste, ginger and 1 tablespoon of the cornstarch.
- Pat tofu dry. Place remaining 7 tablespoons cornstarch in a pie plate; coat tofu on all sides.
- Heat oil in a large nonstick skillet over medium-high heat. Add tofu to skillet in 2 batches; cook each 10 minutes or until lightly browned. Remove from skillet.
- Add red pepper, carrots, snow peas and 3 tablespoons water to skillet and cover; cook 6 minutes or until tender. Add spinach; cover. Cook 1 minute. Stir in soy sauce mixture; cook 2 minutes or until thickened. Stir in tofu; serve with noodles.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.