Buddha's Delight

Ingredients

• 14 oz firm tofu
• 2 cups broccoli florets
• 2 medium carrots
• 4 oz shiitake mushrooms
• 1 can baby corn
• 4 oz snow peas
• 1 can bamboo shoots
• 3 cloves garlic
• 1 inch fresh ginger
• ¼ cup soy sauce
• ½ cup vegetable broth
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1 tsp sugar
• 1 tbsp rice vinegar
• 2 tbsp cooking oil
• 1 can water chestnuts (optional)
• 1 tsp sesame seeds (optional)

Steps

1. Press tofu to remove excess water, then cut into 1-inch cubes. Mince garlic and grate ginger. Slice carrots, mushrooms, and drain canned vegetables.
2. In a small bowl, whisk together soy sauce, vegetable broth, sesame oil, cornstarch, sugar, and rice vinegar to create the sauce.
3. Heat cooking oil in a large wok or skillet over medium-high heat. Add tofu and cook until golden brown on all sides, then remove and set aside.
4. Add garlic and ginger to the wok, stir-fry for 30 seconds until fragrant. Add carrots and broccoli, stir-fry for 3-4 minutes until slightly tender-crisp.
5. Add mushrooms, baby corn, snow peas, bamboo shoots, and water chestnuts (if using) to the wok. Stir-fry for another 2-3 minutes.
6. Return the cooked tofu to the wok. Pour in the prepared sauce and stir constantly until the sauce thickens and coats all the ingredients.
7. Serve immediately, garnished with sesame seeds if desired.