Buddha's Delight

Ingredients

• 14 ounce baby cocktail corn whole rinsed drained canned
• 3.5 ounce boil-in-bag brown rice 
• 1.5 cups carrots sliced ( 4 carrots)
• 1 tablespoon cornstarch 
• 2 teaspoons ginger fresh minced peeled
• 2  garlic cloves minced
• 2 tablespoons soya sauce low-sodium
• 1 tablespoon olive oil 
• 1 cup snow peas trimmed
• 0.8 cup vegetable broth organic (such as Swanson Certified )
• 14 ounce water-packed extrafirm tofu drained cut into 1-inch cubes

Equipment

• bowl
• frying pan

Directions

1. Cook brown rice according to package directions.
2. Drain; keep warm.
3. While rice cooks, stir together broth and next 4 ingredients in a small bowl. Set aside.
4. Heat a large nonstick skillet over medium-high heat; add oil.
5. Add tofu, and cook 10 minutes or until golden on all sides, turning occasionally.
6. Remove from pan, and set aside.
7. Add carrot, baby corn, and snow peas to pan; saut 3 minutes or until vegetables just begin to soften.
8. Stir in broth mixture. Cook 2 minutes, stirring constantly. Stir in reserved tofu.
9. Serve immediately over rice.