Spicy Veggie Stir-Fry

Prep Time: 10 Minutes

Cook Time: 29 Minutes

Ready In: 39 Minutes

Servings: 4

From .

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:

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.

By RecipeOfHealth.com