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

 

Cook the rice according to package directions. 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. 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.