Buddha Stir-Fry
Nutrition Facts
- cal. (kcal) 290

- Carb Grams Per Serving: 23
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
- 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, 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 vegetables are crisp-tender.
Comments
Add a comment