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