Chinese Buddha's Delight

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 tablespoons low sodium soy sauce
• 1 tablespoon dark sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 (14 ounce) package water-packed extra firm tofu, drained and cut into 1-inch cubes
• 5 cups small broccoli florets
• 1 1/2 cups carrots (1/4-inch diagonally sliced)
• 1/2 cup peeled chopped broccoli stem
• 2 tablespoons canola oil
• 1 1/2 cups sliced green onions
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 cup snow peas, trimmed
• 1 (14 ounce) can whole baby corn, drained
• 1 (8 ounce) can sliced water chestnuts, drained
• 1/2 cup vegetable broth
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 4 cups hot cooked brown rice

Recipe

• 1 combine first 5 ingredients, tossing to coat.
• 2 cover and marinate in refrigerator 1 hour.
• 3 drain in a colander over a bowl, reserving marinade.
• 4 cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes.
• 5 drain these vegetables.
• 6 plunge into ice water.
• 7 drain.
• 8 heat canola oil in a wok or large nonstick skillet over medium-high heat.
• 9 add tofu.
• 10 stir-fry 5 minutes or until lightly browned on all sides.
• 11 stir in onions, ginger, and garlic.
• 12 stir-fry 30 seconds.
• 13 stir in broccoli mixture, snow peas, corn, and water chestnuts.
• 14 stir-fry 1 minute.
• 15 combine broth and cornstarch, stirring with a whisk.
• 16 add cornstarch mixture, reserved marinade, and salt to pan.
• 17 bring to a boil.
• 18 cook 2 1/2 minutes or until slightly thick, stirring constantly.
• 19 serve over brown rice.