Buddha's Delight with Tofu, Broccoli, and Water Chestnuts
You can never have too many main course recipes, so give Buddha's Delight with Tofu, Broccoli, and Water Chestnuts From preparation to the plate, this recipe takes about 45 minutes. A mixture of garlic cloves, salt, cornstarch, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.
Instructions
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.
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.