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. ---------------------------------------------------------------------------
Nutrition
Ingredients
