This recipe came from Southern Living magazine originally. Probably more than a decade ago.
Ingredients:
1 (16-oz.) package firm tofu 2 cups uncooked brown rice 1/2 teaspoon salt 1 1/2 cups vegetable broth 1 tablespoon light brown sugar 2 tablespoons fresh lime juice 2 tablespoons sweet chili sauce 2 tablespoons creamy peanut butter 1 tablespoon lite soy sauce 1 teaspoon grated fresh ginger 3/4 teaspoon cornstarch 1 tablespoon peanut or vegetable oil 1 teaspoon dark sesame oil 2 cups fresh broccoli florets 1 cup carrot sticks 2 tablespoons chopped peanuts Garnish: lime wedges
Preparation:
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 teaspoon salt.
While rice is cooking, combine vegetable broth with brown sugar, lime juice, sweet chili sauce, peanut butter, soy sauce and ginger 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.