Buddha's Delight with Tofu, Broccoli, and Water Chestnuts

Ingredients

• 2 tablespoons canola oil
• ½ cup peeled, chopped broccoli stems
• 1 ½ cups (1/4-inch) diagonally sliced carrot
• 5 cups small broccoli florets
• ½ cup vegetable broth
• 1 teaspoon sugar
• 3 tablespoons low-sodium soy sauce
• + 12 more ingredients
• • 1 tablespoon dark sesame oil
  • 1 tablespoon cornstarch
  • 1 (14-ounce) package water-packed extra-firm tofu, drained and cut into 1-inch cubes
  • 1 tablespoon rice vinegar
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 4 cups hot cooked short-grain rice
  • ½ teaspoon salt
  • 1 tablespoon grated peeled fresh ginger
  • 1 ½ cups sliced green onions
  • 2 garlic cloves, minced
  • 1 cup snow peas, trimmed
  • 1 (14-ounce) can whole baby corn, drained

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. Plunge into ice water. Drain. Heat canola oil in a wok or large no...

View full recipe at My Recipes