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Garden Vegetable Stir-Fry With Tofu And Brown Rice

Photo: Cooking Light


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2 tablespoons water

1 1/2 tablespoons cornstarch

1 cup canned vegetable broth

2 tablespoons oyster sauce

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

1 teaspoon sugar

1 teaspoon dark sesame oil

1/2 teaspoon crushed red pepper

3 teaspoons vegetable oil, divided

1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes

1 cup thinly sliced onion

1 cup red bell pepper strips

3 cups sliced zucchini (about 3/4 pound)

1 cup snow peas, trimmed

1/2 cup diagonally sliced carrot

1 (8-ounce) can sliced water chestnuts, drained

1 cup cilantro sprigs

3 cups hot cooked long-grain brown rice

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