Chinese Buddha'S Delight

• 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 carrots (1/4-inch diagonally sliced)
• 1/2 cup peeled chopped broccoli stem
• 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 brown rice

1. Combine first 5 ingredients, tossing to coat.
2. Cover and marinate in refrigerator 1 hour.
3. Drain in a colander over a bowl, reserving marinade.
4. Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes.
5. Drain these vegetables.
6. Plunge into ice water.
7. Drain.
8. Heat canola oil in a wok or large nonstick skillet over medium-high heat.
9. Add tofu.
10. Stir-fry 5 minutes or until lightly browned on all sides.
11. Stir in onions, ginger, and garlic.
12. Stir-fry 30 seconds.
13. Stir in broccoli mixture, snow peas, corn, and water chestnuts.
14. Stir-fry 1 minute.
15. Combine broth and cornstarch, stirring with a whisk.
16. Add cornstarch mixture, reserved marinade, and salt to pan.
17. Bring to a boil.
18. Cook 2 1/2 minutes or until slightly thick, stirring constantly.
19. Serve over brown rice.

soy sauce, sesame oil, rice vinegar, sugar, water, broccoli florets, carrots, broccoli stem, canola oil, green onions, fresh ginger, garlic, snow peas, baby corn, water chestnuts, vegetable broth, cornstarch, salt, hot cooked brown rice

Taken from www.food.com/recipe/chinese-buddhas-delight-144709 (may not work)