1 pound firm or extra-firm tofu, drained and cut into 1-inch cubes
2 cups (1-inch) sliced green onions
1 cup chopped onion
1 cup diagonally sliced carrot
1 cup diced green bell pepper
1 cup chopped tomato
How to Make It
Combine first 12 ingredients in a bowl; stir well, and set aside.
Heat oil in a large nonstick skillet over medium heat. Add tofu, and cook 6 minutes or until browned, turning occasionally. Add tomato juice mixture, green onions, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are crisp-tender. Discard star anise. Serve over rice.