Veggie Stir-Fry

Veggie Stir-Fry
Makes 4
Prep 10 m
Cook 29 m


  1. 1 of 1 Blend 3 tbsp low-sodium soy sauce, 2 tbsp packed light brown sugar, 1 1/2 tsp sriracha sauce, 1 tbsp grated fresh ginger and 1 tbsp cornstarch. Pat dry 1 block (14 oz) firm tofu and cut into 1-inch cubes. Place 7 tbsp cornstarch in a pie plate; coat tofu on all sides. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high. Add tofu to skillet in 2 batches; cook each 10 minutes or until lightly browned. Remove from skillet. Add 2 large seeded and chopped sweet red peppers, 1 cup diagonally halved baby carrots, 4 oz trimmed and halved snow peas and 3 tbsp water to skillet. Cover and cook 6 minutes or until tender. Add 6 cups baby spinach, cover and cook 1 minute. Stir in soy sauce mixture; cook 2 minutes or until thickened. Stir in tofu; serve with cooked soba noodles.
Nutrition Information for Veggie Stir-Fry
Servings Per Recipe: 4
Per Serving: 20 g pro., 795 mg sodium, 8 g fiber, 11 g sugar, 0 g sat. fat, 62 g carb., 482 kcal cal., 9 g Fat, total