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Buddha Stir-Fry

Buddha Stir-Fry


  • 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.

From FitnessMagazine.com