Place tofu on several layers of heavy duty paper towels; cover with additional paper towels, and place on a plate. Place a saucepan filled with potatoes on top of paper towels; let stand 20 minutes to remove excess water. Cut tofu crosswise into 12 slices; set aside.
Combine 1/4 cup vegetable broth, 2 teaspoons oil, soy sauce, and next 5 ingredients in an 11- x 7-inch baking dish. Place tofu slices in baking dish, turning to coat. Cover and marinate in refrigerator 1 hour.
Preheat oven to 350°.
Uncover tofu, and bake at 350° for 45 minutes or until marinade is almost absorbed. Remove tofu from baking dish; set aside, and keep warm. Add remaining 1/4 cup vegetable broth to baking dish; stir, scraping dish to loosen browned bits. Pour over tofu, and sprinkle with cilantro.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add carrot, red pepper, and onion; cook, stirring constantly, 4 minutes. Add snow peas and salt; cook, stirring 1 minute or until vegetables are crisp-tender. Serve tofu and vegetables over rice. constantly,