Garden Vegetable Stir-fry With Tofu And Brown Rice

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons water
• 1 1/2 tablespoons cornstarch
• 1 cup canned vegetable broth
• 2 tablespoons oyster sauce
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon dark sesame oil
• 1/2 teaspoon crushed red pepper flakes
• 3 teaspoons vegetable oil, divided
• 1 (12 1/3 ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
• 1 cup thinly sliced onion
• 1 cup red bell pepper, strips
• 3 cups sliced zucchini (about 3/4 pound)
• 1 cup snow peas, trimmed
• 1/2 cup diagonally sliced carrot
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 cup fresh cilantro stem
• 3 cups hot cooked long-grain brown rice

Recipe

• 1 combine water and cornstarch in a bowl; stir with a whisk. stir in broth and next 6 ingredients (broth through crushed red pepper).
• 2 heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. add tofu; stir-fry 8 minutes or until golden brown, stirring occasionally. remove tofu from pan. place tofu on several layers of paper towels.
• 3 add 1 teaspoon vegetable oil to pan. add onion and bell pepper, and stir-fry 2 minutes. add the zucchini, snow peas, carrot, and water chestnuts; stir-fry 1 minute. add tofu and broth mixture. bring to a boil, and cook 2 minutes. stir in cilantro. serve with rice.