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

Ingredients

• 14 ounce baby corns whole drained canned
• 0.5 cup broccoli stems peeled chopped
• 5 cups broccoli florets 
• 8 ounce water chestnuts drained sliced canned
• 2 tablespoons canola oil 
• 1.5 cups carrots diagonally sliced ()
• 1 tablespoon cornstarch 
• 1 tablespoon sesame oil dark
• 14 ounce water-packed extra-firm tofu drained cut into 1-inch cubes
• 1 tablespoon ginger fresh grated peeled
• 2  garlic cloves minced
• 1.5 cups green onions sliced
• 3 tablespoons soya sauce low-sodium
• 1 tablespoon rice vinegar 
• 0.5 teaspoon salt 
• 4 cups short-grain rice hot cooked
• 1 cup snow peas trimmed
• 1 teaspoon sugar 
• 0.5 cup vegetable broth 

Equipment

• bowl
• frying pan
• whisk
• wok
• colander

Directions

1. Combine first 5 ingredients, tossing to coat; cover and marinate in refrigerator 1 hour.
2. Drain in a colander over a bowl, reserving marinade.
3. Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes; drain. Plunge into ice water.
4. Drain.
5. Heat canola oil in a wok or large nonstick skillet over medium-high heat.
6. 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.
7. Combine broth and cornstarch, stirring with a whisk.
8. Add cornstarch mixture, reserved marinade, and salt to pan; bring to a boil. Cook 2 1/2 minutes or until slightly thick, stirring constantly.
9. Serve over rice.