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Tofu, Broccoli, and Water Chestnuts

Tofu, Broccoli, and Water Chestnuts

Tofu, Broccoli, and Water Chestnuts

Tofu, Broccoli, and Water Chestnuts


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


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 or noodles.
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