Ingredients:
3 tablespoons low sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar
1 (14 ounce) packages 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 stems
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) cans whole baby corn, drained
1 (8 ounce) cans sliced water chestnuts, drained
1/2 cup vegetable broth
1 tablespoon cornstarch
1/2 teaspoon salt
4 cups hot cooked brown rice
Directions:
Combine first 5 ingredients, tossing to coat.
Cover and marinate in refrigerator 1 hour.
Drain in a colander over a bowl, reserving marinade.
Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes.
Drain these vegetables.
Plunge into ice water.
Drain.
Heat canola oil in a wok or large nonstick skillet over medium-high heat.
Add tofu.
Stir-fry 5 minutes or until lightly browned on all sides.
Stir in onions, ginger, and garlic.
Stir-fry 30 seconds.
Stir in broccoli mixture, snow peas, corn, and water chestnuts.
Stir-fry 1 minute.
Combine broth and cornstarch, stirring with a whisk.
Add cornstarch mixture, reserved marinade, and salt to pan.
Bring to a boil.
Cook 2 1/2 minutes or until slightly thick, stirring constantly.
Serve over brown rice.
Servings: 6
Time preparation: 25 min.
Time total: 85 min.