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Spicy Vegetable Stir Fry Recipe

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This recipe for Spicy Vegetable Stir Fry is from Reth Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp low-sodium soy sauce
2 Tbsp light brown sugar
1 1/2 tsp. Asian Chili-garlic paste
1 Tbsp grated fresh ginger
1/2 cup cornstarch
1 block (14 ounces) firm tofu, drained and cut into 1 inch cubes
1 Tbsp vegetable oil
2 large sweet red peppers, seeded and chopped
1 cup baby carrots, cut diagonally into thirds
4 ounce snow peas, trimmed and halved
8 ounces soba noodles, prepared according to package directions
Directions:
Directions:
Blend soy sauce, brown sugar, chili-garlic paste, ginger and 1 Tbsp corn starch. Pat tofu dry, Place remaining cornstarch in a pie plate; coat tofu on all sides. Heat oil in a large nonstick skillet over medium-high eat. Add tofu to skillet in 2 batches; cook each 10 minutes or until lightly browned. Remove from skillet. Add red pepper, carrots, snow peas and 3 tbsp water to skillet and cover. Cook 1 minute. Stir in soy sauce mixture; cook 2 minutes or until thickened. Stir in tofu; serve with noodles
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is the "official recipe" I add 1/2 cup of vegetable broth to the soy sauce mixture. I use whatever vegetables I have on hand or are fresh. We really like to use broccoli and asparagus and peppers. We found that the tofu from Trader Joe's is absolutely the best tofu we have ever used.

 

 

 

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