Buddha'S Delight

• 6 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice wine
• 2 teaspoons sugar
• 8 ounces medium pack fried bean curd, sliced
• 1/2 cup broccoli floret
• 1/2 cup carrot, sliced
• 1/2 cup fresh shiitake mushroom, sliced
• 1/4 cup green onion, sliced
• 1/3 cup white onion, sliced
• 1 (14 ounce) can stir fry vegetables (water chestnuts, bamboo shoots. straw mushrooms, baby corn, etc.)
• 1 cup snow peas
• 1 tablespoon ginger, minced
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 cup vegetable broth
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil, for frying
• white rice, cooked according to box instructions

1. Combine the first four ingredients and let tofu marinade in them for at least half an hour.
2. Steam the broccoli so that they are soft.
3. In a wok, heat some sesame oil and add the onion, ginger, and garlic. Once onions are translucent, add remaining vegetables and salt.
4. In a bowl, combine the vegetable broth with cornstarch.
5. Add the marinated tofu, mix, then add the vegetable broth mixture.
6. Cook until all vegetables are tender.
7. Top over white rice.

soy sauce, sesame oil, rice wine, sugar, pack fried bean curd, broccoli floret, carrot, fresh shiitake mushroom, green onion, white onion, vegetables, snow peas, ginger, garlic, salt, vegetable broth, cornstarch, sesame oil, white rice

Taken from www.food.com/recipe/buddhas-delight-448424 (may not work)