Broccoli-Tofu Stir-Fry

• 1 (3 1/2-ounce) bag boil-in-bag brown rice
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons oyster sauce
• 2 1/2 teaspoons cornstarch
• 2 teaspoons rice vinegar
• 2 teaspoons dark sesame oil
• 2 teaspoons vegetable oil
• 1 pound firm tofu, drained and cut into 1/2-inch cubes
• 1/4 teaspoon salt
• 2 cups broccoli florets
• 3/4 cup water
• 1 1/2 tablespoons bottled minced garlic

1. Cook the rice according to package directions.
2. While rice cooks, combine soy sauce and the next 4 ingredients (soy sauce through sesame oil) in a small bowl, stirring with a whisk; set aside.
3. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu, and sprinkle with salt. Cook 8 minutes or until golden brown, tossing frequently. Remove tofu from pan, and keep warm. Add broccoli, water, and garlic to pan. Cover and cook 4 minutes or until crisp-tender, stirring occasionally. Uncover; add soy sauce mixture and tofu, stirring gently to coat. Cook 2 minutes or until sauce thickens, stirring occasionally. Serve the broccoli mixture over rice.

boil, soy sauce, oyster sauce, cornstarch, rice vinegar, dark sesame oil, vegetable oil, firm tofu, salt, broccoli florets, water, garlic

Taken from www.myrecipes.com/recipe/broccoli-tofu-stir-fry (may not work)