- 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
HOW TO PREPARE
- 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.
