Menu Enter a recipe name, ingredient, keyword...

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

By

Google Ads
Rate this recipe 5/5 (3 Votes)

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
  • 1 1/2 cups (1/4-inch) diagonally sliced carrot
  • 1/2 cup peeled, chopped broccoli stems
  • 2 tablespoons canola oil
  • 1 1/2 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
  • 1/2 cup vegetable broth
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 4 cups hot cooked short-grain rice

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

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

You'll also love

Review this recipe

Water Chestnut Pea Salad Bacon Wrapped Water Chestnuts