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-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes |
1 cup thinly sliced onion |
1 cup red bell pepper strips |
3 cups sliced zucchini (about 3/4 pound) |
1 cup snow peas, trimmed |
1/2 cup diagonally sliced carrot |
1 (8-ounce) can sliced water chestnuts, drained |
1 cup cilantro sprigs |
3 cups hot cooked long-grain brown rice |