Garden Vegetable Stir-fry with Tofu and Brown Rice

Ingredients

• 1 cup bell pepper red
• 8 ounce water chestnuts drained sliced canned
• 0.5 cup carrots diagonally sliced
• 1 cup cilantro leaves 
• 3 cups brown rice long-grain hot cooked
• 1.5 tablespoons cornstarch 
• 0.5 teaspoon pepper red crushed
• 1 teaspoon sesame oil dark
• 2 tablespoons soy sauce low-sodium
• 1 cup onion thinly sliced
• 2 tablespoons oyster sauce 
• 1 tablespoon rice vinegar 
• 1 cup snow peas trimmed
• 1 teaspoon sugar 
• 12.3 ounce tofu firm drained cut into 1/2-inch cubes reduced-fat
• 1 cup vegetable stock canned
• 3 teaspoons vegetable oil divided
• 2 tablespoons water 
• 0.8 pound zucchini sliced

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Combine water and cornstarch in a bowl; stir with a whisk. Stir in broth and next 6 ingredients (broth through crushed red pepper).
2. Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat.
3. Add tofu; stir-fry 8 minutes or until golden brown, stirring occasionally.
4. Remove tofu from pan.
5. Place tofu on several layers of paper towels.
6. Add 1 teaspoon vegetable oil to pan.
7. Add onion and bell pepper, and stir-fry 2 minutes.
8. Add the zucchini, snow peas, carrot, and water chestnuts; stir-fry 1 minute.
9. Add tofu and broth mixture. Bring to a boil, and cook 2 minutes. Stir in cilantro.
10. Serve with rice.