Buddha's Delight with Tofu, Broccoli, and Water Chestnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This simple version of Buddha's Delight, a popular Chinese takeout dish, will work with just about any combination of vegetables. 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 |
Directions:
1. Combine first 5 ingredients, tossing to coat; cover and marinate in refrigerator 1 hour. Drain in a colander over a bowl, reserving marinade.
2. Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes; drain. Plunge into ice water. Drain.
3. 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.
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