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

Buddha's Delight with Tofu, Broccoli, and Water Chestnuts
Photo by Randy Mayor

Ingredients

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

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

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