Garden Vegetable Stir-Fry with Tofu and Brown Rice

• 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
• 3 teaspoons vegetable oil, divided 
• 1 (12.3-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 cilantro sprigs
• 3 cups hot cooked long-grain brown rice

Preparation

1. Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 6 ingredients (broth through crushed red pepper).
2. 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.
3. 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.

Cooking Light 
AUGUST 2000