3 tbsps low sodium soy sauce
1 tbsp dark sesame oil
1 tbsp rice vinegar
1 tsp sugar
14 ozs water (packed extra firm tofu, drained and cut into 1-inch cubes)
5 cups broccoli florets (small)
1½ cups carrots (¼-inch diagonally sliced)
½ cup broccoli (peeled chopped, stem)
2 tbsps canola oil
1½ cups sliced green onions
1 tbsp peeled fresh ginger (grated)
2 garlic cloves (minced)
1 cup snow peas (trimmed)
14 ozs baby corn (whole, drained)
8 ozs water chestnuts (sliced, drained)
½ cup vegetable broth
1 tbsp cornstarch
½ tsp salt
4 cups hot (cooked brown rice)
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.
Heat canola oil in a wok or large nonstick skillet over medium-high heat.
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.