Peanut-Broccoli Stir-fry

Ingredients

• 2 cups broccoli florets fresh
• 2 cups brown rice uncooked
• 1 cup carrot sticks 
• 0.8 teaspoon cornstarch 
• 2 tablespoons creamy peanut butter 
• 1 teaspoon sesame oil dark
• 1 teaspoon ginger fresh grated
• 1 tablespoon brown sugar light
• 2 tablespoons juice of lime fresh
• 6 servings garnish: lime wedges 
• 2 tablespoons peanuts chopped
• 0.5 teaspoon salt 
• 1 tablespoon lite soy sauce 
• 2 tablespoons chili sauce sweet
• 16 oz spicy tofu firm
• 1.5 cups vegetable broth 
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• wok

Directions

1. Place tofu between 2 flat plates. Weight the top with a heavy can. (Sides of tofu should be bulging slightly but not cracking.)
2. Let stand 45 minutes; discard liquid.
3. Cut tofu into 1/2-inch cubes.
4. Prepare rice according to package directions, adding 1/2 tsp. salt.
5. Meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well.
6. Add tofu, and toss to coat.
7. Let stand 10 minutes.
8. Remove tofu from marinade, reserving marinade.
9. Heat oils in a nonstick skillet or wok over high heat 1 minute.
10. Add tofu, and stir-fry 4 to 5 minutes or until browned.
11. Remove tofu.
12. Add broccoli and carrot sticks; stir-fry 2 minutes.
13. Add reserved marinade, and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened; stir in cooked tofu.
14. Serve over hot cooked rice.
15. Sprinkle with chopped peanuts.
16. Garnish, if desired.