Garden Vegetable Stir-Fry With Tofu And Brown Rice

• 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
• 3 teaspoons vegetable oil, divided
• 1 (12.3-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 cilantro sprigs
• 3 cups hot cooked long-grain brown rice

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.

water, cornstarch, vegetable broth, oyster sauce, soy sauce, rice vinegar, sugar, dark sesame oil, red pepper, vegetable oil, firm tofu, onion, red bell pepper, zucchini, snow peas, carrot, water chestnuts, cilantro sprigs, hot cooked

Taken from www.myrecipes.com/recipe/garden-vegetable-stir-fry-with-tofu-brown-rice (may not work)