VEGETABLE STIR FRY WITH TOFU & BROWN RICE

2 Tablespoons Water 1 1/2 Tablespoons Cornstarch 1 Cup Canned Vegetable Broth 2 Tablespoons Oyster Sauce 2 Tablespoons Low Sodium Soy Sauce 1 Tablespoon Rice Vinegar 1 Teaspoon Sugar 1 Teaspoon Dark Sesame Oil 1/2 Teaspoon Crushed Red Pepper 3 Teaspoons Vegetable Oil, divided

1 (12.3 OZ) Reduced Fat Firm Tofu, drained, cut into 1/2 cubes 1 Cup Onion, sliced 1 Cup Red Pepper strips 3 Cups Zucchini, sliced 1 Cup Snow Peas, trimmed 1/2 Cup Carrots, sliced 1 Can Water Chestnuts, sliced and drained 1 Cup Cilantro Sprigs 3 Cups Cooked Brown Rice

Combine water and cornstarch in a bowl. Stir in broth and next 6 ingredients. Heat 2 teaspoons oil in a non-stick pan. Add tofu and stir fry for 8 minutes. Remove from pan. Place on several layers of paper towels. Add 1 teaspoon oil to the pan. Add the next 6 ingredients and stir fry for 2 minutes. Add tofu back to pan and the broth mixture. Bring to a boil and cook 10 minutes. Sprinkle with cilantro. Serve over the rice.

SERVINGS 4; CALORIES 365; FAT 7.4 g; PROTEIN 15.1 g; CARBS 60.8 g; FIBER 6.3 g; CHOL 0 mg; IRON 4.3 mg; SODIUM 827 mg; CALC 129 mg SERVING SIZE= 1 Cup

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Updated 12/7/99