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

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

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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

  • cups (¼-inch) diagonally sliced carrot

  • ½

    cup peeled, chopped broccoli stems

  • 2

    tablespoons canola oil

  • 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

  • ½

    cup vegetable broth

  • 1

    tablespoon cornstarch

  • ½

    teaspoon salt

  • 4

    cups hot cooked short-grain rice

Directions

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 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 rice. Nutritional Information Calories:378 (28% from fat) Fat:11.6g (sat 1.6g,mono 4.7g,poly 4.7g) Protein:15.8g Carbohydrate:55.9g Fiber:9.3g Cholesterol:0.0mg Iron:4.4mg Sodium:698mg Calcium:129mg


Nutrition

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