CHINESE BUDDHA'S DELIGHT

Steps:

• 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 these vegetables.
• 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 brown rice.