This simple version of Buddha's Delight, a popular Chinese takeout dish, will work with just about any combination of vegetables.
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
How to Make It
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. Drain.
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.
The first time I made this I made a note that there wasn't enough marinade to make the sauce flavorful enough, so this time around aI made more. Easy fix. It did take longer than 5 minutes to brown the tofu. But this is a really tasty recipe, and what a great way to get all those veggies in! My 4 year even said "Mommy, this broccoli is amazing!" Unfortunately this vegetarian dish did not make the cut for my husband. It's not easy to find a meatless dish that he'll go for, and this one didn't. But, I'll continue making it for lunch for myself:)
I love this recipe. It's easy to make if you get everything cut up and measured out before hand b/c it only takes a few mins to cook. I tried to make a half recipe once and found that there wasn't enough marinade that way. If you decide to make only half, make sure you use the full amount of marinade so you'll have enough sauce and flavor.
I don't get what all the fuss is about, I found this one a big disappointment. I'm a pretty good cook but this recipe just didn't work for me - 5 minutes is not long enough to stir fry the tofu, it falls apart - and the flavor is bland. I think there is too much liquid from the broth, if I make it again I'll cut down on some of that to make a thicker sauce.
Yum! Very flexible, can use veggies on hand - I used yellow summer sq., zucchini, carrot, yellow bell pepper and green beans from our garden. Also added additional ginger and garlic to marinade, and stir-fried tofu longer (we like crispier tofu!) Added about 1/2 tsp Vietnamese chili garlic sauce with ginger and garlic and onion for extra zip!
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