Chinese Buddha's Delight

• low sodium soy sauce↗3 tablespoons
• dark sesame oil↗1 tablespoon
• rice vinegar↗1 tablespoon
• sugar↗1 teaspoon
• (14 ounce) package water-packed extra firm tofu, drained and cut into 1-inch cubes↗1
• small broccoli florets↗5 cups
• carrots (1/4-inch diagonally sliced)↗1 1⁄2 cups
• peeled chopped broccoli stem1⁄2 cup
• canola oil↗2 tablespoons
• sliced green onions1 1⁄2 cups
• grated peeled fresh ginger1 tablespoon
• garlic cloves, minced↗2
• snow peas, trimmed↗1 cup
• (14 ounce) can whole baby corn, drained↗1
• (8 ounce) can sliced water chestnuts, drained1
• cup vegetable broth↗1⁄2
• tablespoon cornstarch↗1
• teaspoon salt↗1⁄2
• cups hot cooked brown rice4

Step-by-step instructions

1. 1

   Combine first 5 ingredients, tossing to coat.

2. 2

   Cover and marinate in refrigerator 1 hour.

3. 3

   Drain in a colander over a bowl, reserving marinade.

4. 4

   Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes.

5. 5

   Drain these vegetables.

6. 6

   Plunge into ice water.

7. 7

   Drain.

8. 8

   Heat canola oil in a wok or large nonstick skillet over medium-high heat.

9. 9

   Add tofu.

10. 10

    Stir-fry 5 minutes or until lightly browned on all sides.

11. 11

    Stir in onions, ginger, and garlic.

12. 12

    Stir-fry 30 seconds.

13. 13

    Stir in broccoli mixture, snow peas, corn, and water chestnuts.

14. 14

    Stir-fry 1 minute.

15. 15

    Combine broth and cornstarch, stirring with a whisk.

16. 16

    Add cornstarch mixture, reserved marinade, and salt to pan.

17. 17

    Bring to a boil.

18. 18

    Cook 2 1/2 minutes or until slightly thick, stirring constantly.

19. 19

    Serve over brown rice.