Spicy Veggie Stir-Fry Recipe

Name: Spicy Veggie Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons low sodium soy sauce; 2 tablespoons light brown sugar; 1 ½ teaspoons asian chili paste with garlic (such as Sriracha); 1 tablespoon grated fresh ginger; ½ cup cornstarch; 1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes; 1 tablespoon vegetable oil; 2 large sweet red peppers, seeded and chopped; 1 cup baby carrots, cut diagonally into thirds; 4 ounces snow peas, trimmed and halved diagonally; 6 cups leaves spinach, steams removed; 8 ounces soba noodles, prepared according to package directions

Servings: persons

3 tablespoons low sodium soy sauce
2 tablespoons light brown sugar
1 ½ teaspoons asian chili paste with garlic (such as Sriracha)
1 tablespoon grated fresh ginger
½ cup cornstarch
1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes
1 tablespoon vegetable oil
2 large sweet red peppers, seeded and chopped
1 cup baby carrots, cut diagonally into thirds
4 ounces snow peas, trimmed and halved diagonally
6 cups leaves spinach, steams removed
8 ounces soba noodles, prepared according to package directions

1
Blend soy sauce, sugar, chili-garlic paste, ginger and 1 tablespoon of the cornstarch.
2
Pat tofu dry.
3
Place remaining 7 tablespoons cornstarch in a pie plate; coat tofu on all sides.
4
Heat oil in a large nonstick skillet over medium-high heat.
5
Add tofu to skillet in 2 batches; cook each 10 minutes or until lightly browned.
6
Remove from skillet.
7
Add red pepper, carrots, snow peas and 3 tablespoons water to skillet and cover; cook 6 minutes or until tender.
8
Add spinach; cover.
9
Cook 1 minute.
10
Stir in soy sauce mixture; cook 2 minutes or until thickened.
11
Stir in tofu; serve with noodles.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons low sodium soy sauce, 2 tablespoons light brown sugar, 1 ½ teaspoons asian chili paste with garlic (such as Sriracha), 1 tablespoon grated fresh ginger, and more.

Yes, Spicy Veggie Stir-Fry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Veggie Stir-Fry

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