Buddha's Delight with Tofu, Broccoli, and Water Chestnuts

Buddha's Delight with Tofu, Broccoli, and Water Chestnuts Recipe
Randy Mayor
This simple version of Buddha's Delight, a popular Chinese takeout dish, will work with just about any combination of vegetables.

Yield:

6 servings (serving size: about 1 1/3 cups stir-fry and 2/3 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 378
Caloriesfromfat 28 %
Fat 11.6 g
Satfat 1.6 g
Monofat 4.7 g
Polyfat 4.7 g
Protein 15.8 g
Carbohydrate 55.9 g
Fiber 9.3 g
Cholesterol 0.0 mg
Iron 4.4 mg
Sodium 698 mg
Calcium 129 mg

Ingredients

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

Preparation

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.

Note:

Martha Rose Shulman,

Cooking Light

January 2005
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