Tofu and Green Bean Stir-fry in Spicy Sauce

1 tablespoon cornstarch 

1 cup water 

1/4 cup low-sodium soy sauce 

1/4 teaspoon Asian chili sauce 

1 tablespoon sesame oil 

5 cloves garlic, minced 

1 1/2 tablespoons minced fresh ginger 

3/4 pound green beans, cut into 1-inch pieces 

1 cup preshredded carrots 

1 14 ounce container firm tofu, cut into 1-inch pieces

Dissolve the cornstarch in 1 tablespoon of the water. Stir in the remaining water, soy sauce, and chili sauce and set aside. 

Heat the oil in a large, nonstick skillet over medium-high heat. Add the garlic, ginger, and green beans, and stir-fry 1 minute. Add the carrots and tofu and stir-fry 3 minutes. 

Briefly stir the sauce and add it to the skillet. Cook, stirring, for 3 to 4 minutes, or until the sauce is thick and the green beans are tender. Remove from the heat. 

Makes 4 servings.

Calories 181, Fat 7 g, Carbs 16 g, Sodium 527 mg, Fiber 5 g.

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