Yield: 6 servings (serving size: about 1 1/3 cups stir-fry and 2/3 cup rice)

Ingredients

• 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 (1/4-inch) diagonally sliced carrot
• 1/2 cup peeled, chopped broccoli stems
• 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 short-grain rice

Preparation

Combine first 5 ingredients, tossing to coat; cover and marinate in refrigerator 1 hour. Drain in a colander over a bowl, reserving marinade.

Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes; drain. Plunge into ice water. Drain.

Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until lightly browned on all sides. Stir in onions, ginger, and garlic; stir-fry 30 seconds. Stir in broccoli mixture, snow peas, corn, and water 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 2 1/2 minutes or until slightly thick, stirring constantly. Serve over rice.

Martha Rose Shulman, Cooking Light, JANUARY 2005