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low-sodium soy sauce
Asian chili-garlic paste (such as Sriracha)
grated fresh ginger
(14 ounces) firm tofu, drained and cut into 1-inch cubes
large sweet red peppers, seeded and chopped
baby carrots, cut diagonally into thirds
snow peas, trimmed and halved diagonally
leaf spinach, stems removed
soba noodles, prepared according to package 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.
- Servings Per Recipe 4
- Fat, total(g)9
- sat. fat(g)0
- Percent Daily Values are based on a 2,000 calorie diet
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