Ingredients
- Ingredients
- 3 tbsps low sodium soy sauce
- 1 tbsp dark sesame oil
- 1 tbsp rice vinegar
- 1 tsp sugar
- 14 ozs water (packed extra firm tofu, drained and cut into 1-inch cubes)
- 5 cups broccoli florets (small)
- 1 1/2 cups carrots (1/4-inch diagonally sliced)
- 1/2 cup broccoli (peeled chopped, stem)
- 2 tbsps canola oil
- 1 1/2 cups sliced green onions
- 1 tbsp peeled fresh ginger (grated)
- 2 garlic cloves (minced)
- 1 cup snow peas (trimmed)
- 14 ozs baby corn (whole, drained)
- 8 ozs water chestnuts (sliced, drained)
- 1/2 cup vegetable broth
- 1 tbsp cornstarch
- 1/2 tsp salt
- 4 cups hot (cooked brown rice)
Preparation
Step 1
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.