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Ingredients Nutrition

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

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