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Spicy Veggie Stir-Fry

Makes: 4 servings Prep 10 mins Cook 29 mins

Ingredients

3 tablespoons low-sodium soy sauce
2 tablespoons light-brown sugar
1 1/2 teaspoons Asian chili-garlic paste (such as Sriracha)
1 tablespoon grated fresh ginger
1/2 cup cornstarch
1 block (14 ounces) 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 leaf spinach, stems removed
8 ounces soba noodles, prepared according to package directions

Make It

1. Blend soy sauce, sugar, chili-garlic paste, ginger and 1 tablespoon of the cornstarch.

2. Pat tofu dry. Place remaining 7 tablespoons cornstarch in a pie plate; coat tofu on all sides.

3. 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.

4. 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.

Nutrition Facts

Servings Per Recipe 4,
cal.(kcal)482,
Fat, total(g)9,
carb.(g)81,
fiber(g)8,
pro.(g)20,
sodium(mg)404,
Percent Daily Values are based on a 2,000 calorie diet.

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