Buddha's Delight with Tofu or Chicken

kim

ingredients

3 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar
1 (14-ounce) package extra-firm tofu, drained or 16oz cooked chicken cubed
5 cups small broccoli florets
1 1/2 cups shredded carrots
2 tablespoons canola oil
1 1/2 cups sliced green onions
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 14oz can whole baby corn, drained
1 8oz can sliced chestnuts, drained
1/2 cup vegetable broth
1 tablespoon cornstarch
1/2 teaspoon salt
4 cups hot cooked short-grain rice

directions

1
Combine first 5 ingredients, tossing to coat; cover and marinate in refrigerator 1 hour. Drain in a colander over a bowl, reserving marinade.
2
Cook broccoli florets and carrots in boiling water 1 1/2 minutes; drain. Plunge into ice water. Drain.
3
Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until lightly browned. Stir in onions, ginger, and garlic; stir-fry 30 seconds. Stir in broccoli mixture, corn, 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 until slightly thick, stirring constantly. Serve over rice.6 servings (serving size: about 1 1/3 cups stir-fry and 2/3 cup rice)

notes

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

Source: kim