Recipe for Classic Stir-Fried Tofu and Vegetables 
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Yield:
4
Ingredients:
Amount Ingredient
SAUCE: ----------------
1 cup defatted low-sodium vegetable broth
2 tbl cornstarch
2 tbl water
2 tbl oyster sauce
2 tbl low-sodium soy sauce
1/2 tsp sugar
1/2 tsp dark sesame oil
----------------- STIR-FRY: ----------------
4 cup broccoli florets
2/3 cup red bell pepper strips
2 tbl vegetable oil divided
12 oz reduced-fat extra-firm tofu drained, cubed
3/4 cup diagonally sliced celery
3 cup one-inch slices bok choy
1 cup sliced mushrooms
1/3 cup sliced green onions
2 x cloves garlic minced
1 cup canned whole baby corn 1-inch pieces
1/3 cup sliced water chestnuts
Instructions:
Instructions: To prepare sauce, combine ingredients in a bowl; set aside.

To prepare stir-fry, steam broccoli and bell pepper, covered, 3 minutes; drain and set aside. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; cook 9 minutes or until lightly browned. Remove from pan and set aside. Heat 1 tablespoon oil in pan. Add celery; stir-fry 2 minutes. Add bok choy, mushrooms, onions, and garlic; stir-fry 1 minute. Add broccoli, bell pepper, tofu, baby corn, and water chestnuts; stir in sauce. Stir-fry 3 minutes or until heated through. Serve over rice.

T(Cooking):
"0:20"

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