Vegetarian Buddha's Delight

Wan Ja Shan Soy Sauce (Paste), 3 tbsp
Vinegar - Natural Rice Vinegar (Nakano), 1 tbsp
Sesame Oil, 1 tbsp
Tofu, extra firm, 1 block, cubed (1" cubes)
Granulated Sugar, 1 tsp
Broccoli florets, 5 cup
Broccoli, fresh, 1 stalk peeled and chopped
Carrots, raw, 1.5 cup sliced diagonally
Sugar snap peas, 1 cup trimmed
Yellow Sweet Corn, Canned, 1 can (12 oz) drained
Water chestnuts 1 cup slices
Green Onions, raw, 1 cup, sliced
Peanut Oil, 2 tbsp
Ginger Root, 1 tbsp grated
Garlic, 2 clove minced
Brown Rice, medium grain, 4 cup cooked
1/2 cup vegetable broth or stock
1 tbsp corn starch

You don't need to use the Wan Ja Shan soy sauce, it's just my preferred brand.

1) Marinate tofu in rice vinegar mixed with the soy sauce and granulated sugar and sesame oil for at least an hour. Drain in a colander over a bowl and reserve the marinade.
2) Boil broccoli, carrots, and broccoli stems for a minute and a half, strain and quickly plunge into cold water. Strain.
3) In a wok or deep frying pan, heat peanut oil over med-high heat and cook for about 5 minutes until browned on all sides.
4) Add the green onions, ginger, and garlic, and cook another minute.
5) Add the broccoli, water chestnuts, corn, sugar snaps, and carrots. Cook for another 3 minutes.
6) Whisk vegetable broth with corn starch and remaining marinade. Pour into vegetable/tofu mixture and bring to a boil, cooking another 3 minutes or until thick.

Serving Size: makes 6 servings (2/3 cup rice, 1 1/3 cup stir fry)