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Buddha Stir-Fry

Rated : 
 by 22 people
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  • 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


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.

Buddha Stir-Fry
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What do you think? Rate this recipe!

shliderbiskies wrote:

I think I will try this and use tempeh in place of the tofu.

6/2/2014 01:49:07 AM Report Abuse
jrob5684 wrote:

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 Abuse
tvalentine15 wrote:

how many servings is this?

9/29/2012 07:32:07 AM Report Abuse
charneym1 wrote:

picky, picky, picky

5/8/2012 05:48:00 AM Report Abuse
anonymous wrote:

Using 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 Abuse

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