Tofu and Vegetable Stir Fry

Ingredients

• 10 ounces firm tofu, cut into 1/2- to 3/4-inch cubes
• 1/3 cup lite (low-sodium) teriyaki sauce
• 1 tablespoon peanut oil
• 1 teaspoon minced garlic
• 1 small onion (2 inches in diameter), peeled and diced
• 1/4 teaspoon black pepper
• 1/4 cup low-sodium, fat-free chicken broth
• 1/2 teaspoon lite (low sodium) soy sauce
• 8 ounces broccoli florets, cut into bite-size pieces
• 4 ounces fresh white mushrooms, cleaned and quartered
• 1 small red pepper (about 2–2 1/2 inches in diameter), stemmed, seeds removed, chopped into bite-size pieces
• 1/2 cup sliced water chestnuts, drained
• 3 cups cooked brown rice (prepared according to package directions)

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