Buddha's Delight with Tofu, Broccoli and Water Chestnuts

Okay it was weird to not share any recipes with you guys! So maybe I should just post a roundup of meals every week and highlight my favourite recipe or something. This was my favourite of the bunch (served in my favourite bowl which I rarely ever use because it is easily damaged by metal utensils).

If this sounds good, you might also like:
Soy-Mirin Tofu with Snow Peas and Peanut Sauce
Maple-Miso Glazed Tofu with Broccoli and Butternut Squash
Tamarind Tofu Cabbage Bowl
Asparagus and Chickpea Stir-Fry with Hoisin Sauce

Buddha's Delight with Tofu, Broccoli and Water Chestnuts
Adapted from Cooking Light Way to Cook Vegetarian

Serves 4

3 tbsp reduced sodium soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp sugar
1 pkg extra firm tofu, 1" cubes
5 1/2 cups broccoli, chopped (florets and stems)
1 1/2 cups carrot, 1/4" diagonally sliced
1 tbsp canola oil
1 1/2 cups green onions, sliced
1 tbsp minced fresh ginger
2 garlic cloves, minced
2 cups snow peas, trimmed
14 oz can whole baby corn, drained
8 oz can sliced water chestnuts, drained
1/2 cup vegetable broth
1 tbsp cornstarch
3/4 cup brown rice, cooked (about 2 cups cooked)
1/2 cup cashews

1. In a shallow dish, combine soy sauce, sesame oil, rice vinegar and sugar. Toss the tofu in and let marinate in the refrigerator for at least 1 hour. When ready to use, drain the tofu and reserve the marinade.

2. Heat canola oil in a wok over medium-high heat. Add tofu and stir fry for 5 minutes, until lightly browned on all sides. Add in green onions, ginger and garlic - stir fry for 30 seconds. Add in broccoli and carrots - stir fry for 1 minute. Add in snow peas, corn and water chestnuts - stir fry for 1 minute. Whisk together broth and cornstarch. Add cornstarch mixture and reserved marinade to the wok; bring to a boil. Cook 2 1/2 minutes or until slightly thick, stirring constantly. Serve over rice with cashews.