Spicy Veggie Stir-Fry
- 1 of 4 Blend soy sauce, sugar, chili-garlic paste, ginger and 1 tablespoon of the cornstarch.
- 2 of 4 Pat tofu dry. Place remaining 7 tablespoons cornstarch in a pie plate; coat tofu on all sides.
- 3 of 4 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 of 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.
Servings Per Recipe: 4
Per Serving: 8 g fiber, 404 mg sodium, 0 mg chol., 0 g sat. fat, 482 kcal cal., 20 g pro., 81 g carb., 9 g Fat, total