Spicy Veggie Stir-Fry

• 3 tablespoons low sodium soy sauce
• 2 tablespoons light brown sugar
• 1 12 teaspoons asian chili paste with garlic (such as Sriracha)
• 1 tablespoon grated fresh ginger
• 12 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.

soy sauce, light brown sugar, asian chili paste, ginger, cornstarch, firm tofu, vegetable oil, sweet red peppers, baby carrots, snow peas, leaves spinach, noodles

Taken from www.food.com/recipe/spicy-veggie-stir-fry-497194 (may not work)