Place tofu between 2 flat plates. Weight the top with a heavy can. (Sides of tofu should be bulging slightly but not cracking.) Let stand 45 minutes; discard liquid. Cut tofu into 1/2-inch cubes.
Prepare rice according to package directions, adding 1/2 tsp. salt.
Meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.
Heat oils in a nonstick skillet or wok over high heat 1 minute. Add tofu, and stir-fry 4 to 5 minutes or until browned. Remove tofu. Add broccoli and carrot sticks; stir-fry 2 minutes. Add reserved marinade, and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened; stir in cooked tofu. Serve over hot cooked rice. Sprinkle with chopped peanuts. Garnish, if desired.
I made this today and the flavor was good, but the sauce was much too runny. Next time I will use at least one tablespoon of corn starch. I think a pinch of red pepper flakes would improve the taste as well.
This recipe is perfect for those who are afraid to try tofu.... it is outstanding! We used half of the tofu and even less rice called for to reduce the size of the serving however we kept the veggies and the sauce at the same quantity. We also used a "spicy" chili sauce. The flavour was infused into the tofu quite well. We will for sure be keeping this recipe for repeat performances!
I have tried this recipe twice. Both times I used chicken instead of tofu and chicken stock instead of vegetable. I also use more cornstarch than the recipe calls for in order to make the sauce thicker. Overall, I think this is a great recipe that we will keep in our repertoire.
I made this recipe for lunch and it was very good and easy. I would definitely make this again. I gave it three stars because it's a stir fry recipe and I don't think I would make stir fry for a special occasion, nor do I think it's a recipe that warrants an "oh my, this is good" after every bite, but I would recommend this recipe. I used chicken instead of tofu. Just diced it up and added it to the oil and when it was almost cooked I added the broccoli and carrots. We added a little saracha for some heat, which I will do again. As is, the recipe is good!