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Friday, September 10 2010
Ingredients
2 tablespoons  cornstarch
1 3/4 cup  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
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.

Nutrition Facts
Calories 290, Total Fat 13 g, Saturated Fat 2 g, Carbohydrate 23 g, Fiber 6 g, Protein 21 g.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 09:49 am   |  Permalink   |  0 Comments  |  Email
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