Ingredients 3 tbsps low sodium soy sauce 1 tbsp dark sesame oil 1 tbsp rice vinegar 1 tsp sugar 14 ozs water (packed extra firm tofu, drained and cut into 1-inch cubes) 5 cups broccoli florets (small) 1½ cups carrots (¼-inch diagonally sliced) ½ cup broccoli (peeled chopped, stem) 2 tbsps canola oil 1½ cups sliced green onions 1 tbsp peeled fresh ginger (grated) 2 garlic cloves (minced) 1 cup snow peas (trimmed) 14 ozs baby corn (whole, drained) 8 ozs water chestnuts (sliced, drained) ½ cup vegetable broth 1 tbsp cornstarch ½ tsp salt 4 cups hot (cooked brown rice)

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