1. Place tofu between 2 flat plates or cutting boards. Weight the top with a heavy can (sides of tofu should be bulging slightly, but not cracking). Let stand 40 minutes; discard liquid. Cut tofu into 1/2-inch cubes.

2. Combine soy sauce and next 4 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.

3. Drizzle vegetable oil around top of a wok, coating sides. Heat at medium-high (375°) until hot. Add tofu; stir-fry 4 minutes. Add broccoli and bell pepper; stir-fry 2 minutes. Add cabbage and bean sprouts; stir-fry 2 minutes or until vegetables are crisp-tender. Add reserved marinade; toss gently, and cook 30 seconds or until thoroughly heated. Stir in sesame seeds.

4. Spoon 1/2 cup rice onto 4 serving plates. Top evenly with vegetable mixture.

carbo rating: 30