Buddha’s Delight (Vegetable and Tofu Stir-Fry)

Ingredients

• 1 tbsp cornstarch
• 1 cup (250 ml) chicken broth or water
• 1/2 cup (125 ml) oyster sauce or hoisin sauce
• 1 tbsp (15 ml) rice vinegar
• 1 tsp (5 ml) sambal oelek (or to taste)
• 1 tsp (5 ml) toasted sesame oil
• 8 oz (250 g) soy or rice vermicelli
• 8 cups (2 litres) boiling water
• 1lb (454 g) firm tofu, diced
• 2 carrots, thinly sliced on the diagonal on a mandoline
• 3 tbsp (45 ml) peanut oil or olive oil
• 1 red bell pepper, seeded and cubed
• 6 baby bok choy, leaves separated
• 3/4 cup (110 g) frozen shelled edamame (optional)
• 3/4 cup (115 g) frozen corn kernels
• 1 can 8 oz (227 ml) water chestnuts, drained and sliced
• 1/4 cup (35 g) unsalted roasted cashews
• 2 garlic cloves, chopped
• 3 green onions, thinly sliced on the diagonal