Asian Vegetable and Tofu Stir-Fry

• 2 teaspoons cornstarch
• 1/4 cup Vegetable Broth (page 53) or commercial low-sodium vegetable broth
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce (lowest sodium available)
• 1 teaspoon toasted sesame oil
• 1 cup uncooked instant brown rice
• 1 teaspoon canola or corn oil
• 2 medium garlic cloves, minced
• 1 12.3-ounce package light extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes
• 4 ounces sugar snap peas, trimmed
• 4 medium stalks of bok choy (green and white parts), cut crosswise into 1/2-inch slices
• 1/2 cup canned baby corn, drained
• 1/4 cup canned sliced water chestnuts, drained
• 2 tablespoons chopped unsalted peanuts, other unsalted nuts, or sesame seeds

1. Put the cornstarch in a small bowl.
2. Add the broth, hoisin sauce, soy sauce, and sesame oil, whisking until the cornstarch is dissolved.
3. Set aside.
4. Prepare the rice using the package directions, omitting the salt and margarine.
5. Meanwhile, in a large saucepan, heat the canola oil over medium-high heat, swirling to coat the bottom.
6. Cook the garlic for 15 to 20 seconds, or until soft, stirring occasionally and watching carefully so it doesnt burn.
7. Stir in the tofu.
8. Cook for 3 to 4 minutes, or until light golden brown and heated through, stirring constantly.
9. Stir in the remaining ingredients except the peanuts.
10. Cook for 2 to 3 minutes, or until the peas and bok choy are tender-crisp and the mixture is heated through, stirring constantly.
11. Make a well in the center of the tofu mixture.
12. Pour in the reserved broth mixture.
13. Bring to a simmer, still over medium-high heat, stirring constantly in the well only.
14. Simmer for 2 to 3 minutes, or until the broth mixture is thickened, stirring constantly.
15. Stir into the tofu mixture.
16. Spoon over the rice.
17. Sprinkle with the peanuts.
18. (Per serving)
19. Calories: 226
20. Total fat: 6.0g
21. Saturated: 0.5g
22. Trans: 0.0g
23. Polyunsaturated: 2.0g
24. Monounsaturated: 2.5g
25. Cholesterol: 0mg
26. Sodium: 294mg
27. Carbohydrates: 33g
28. Fiber: 3g
29. Sugars: 5g
30. Protein: 11g
31. Calcium: 82mg
32. Potassium: 255mg
33. 2 starch
34. 1 lean meat

cornstarch, vegetable broth, hoisin sauce, soy sauce, sesame oil, brown rice, corn oil, garlic, sugar snap peas, stalks of bok choy, baby corn, water chestnuts, unsalted peanuts

Taken from www.epicurious.com/recipes/food/views/asian-vegetable-and-tofu-stir-fry-392039 (may not work)