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2 tablespoons cornstarch
1 3/4 cup water
1/2 cup low-sodium soy sauce
1/2 teaspoon Asian chili sauce, or to taste
1 tablespoon sesame oil
1 tablespoon minced garlic
2 tablespoons minced ginger
1/2 pound green beans, cut into 2-inch pieces
1 red bell pepper, thinly sliced
2 14-ounce packages firm tofu, drained and cut into 1/2-inch cubes
1 cup shredded carrots
1 cup snow peas
Dissolve the cornstarch in 2 tablespoons of the water. Stir in the remaining water, soy sauce, and chili sauce; set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger; cook, stirring, 15 seconds. Add the green beans and red pepper and stir-fry 2 minutes; push them to the perimeter of the skillet. Add the tofu and cook, stirring once or twice, 4 to 5 minutes, or until lightly browned. Stir the sauce and pour it into the skillet. Cook, stirring occasionally, 2 to 3 minutes. Add the carrots and snow peas; cook 1 to 2 minutes, or until the vegetables are crisp-tender.