Buddha Stir-Fry
Ingredients
- 2 tablespoons cornstarch
- 1 3/4 cups 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
Directions
1. Dissolve the cornstarch in 2 tablespoons of the water. Stir in the remaining water, soy sauce and chili sauce; set aside.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger; cook, stirring 15 seconds.
3. Add the green beans and red pepper and stir-fry 2 minutes; push them to the perimeter of the skillet.
4. Add the tofu and cook, stirring once or twice, 4 to 5 minutes, until lightly browned. Stir the sauce and pour it into the skillet. Cook, stirring occasionally, 2 to 3 minutes.
5. Add the carrots and snow peas; cook 1 to 2 minutes, or until vegetables are crisp-tender.
I would substitute portabella mushrooms for the tofu(eewww). Just don't get the popularity of eating an eraser!!!
10/6/2012 12:52:33 PM Report Abusehow many servings is this?
9/29/2012 07:32:07 AM Report Abusepicky, picky, picky
5/8/2012 05:48:00 AM Report AbuseUsing the word Buddha is highly defamatory of a religious leader. Could not a more suitable name be given to such a recipe.
12/25/2011 07:11:06 AM Report AbuseI'm going to guess that the 1.75cup water is a typo...I think 3/4cup water would be about right. You can always add more water...but once you've added too much.....hmmmm
1/8/2011 07:30:11 AM Report Abuse