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
How to Make It
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.
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