Garden Vegetable Stir-Fry With Tofu and Brown Rice

Name: Garden Vegetable Stir-Fry With Tofu and Brown Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 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 flakes; 3 teaspoons vegetable oil, divided; 1 (12 1/3 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 fresh cilantro stem; 3 cups hot cooked long-grain brown rice

Submitted by Pinay0618

"One of my "children" is a vegetable lover like me - this is what we're making for his birthday dinner with us. From Cooking Light magazine. (Cooking time includes the time needed to cook the rice.)"

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Ready In:: 1hr
Ingredients:: 19
Serves:: 4

ingredients

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 flakes
3 teaspoons vegetable oil, divided
1 (12 1/3 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 fresh cilantro stem
3 cups hot cooked long-grain brown rice

directions

Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 6 ingredients (broth through crushed red pepper).
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.
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.