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1 (3 1\/2-ounce) bag boil-in-bag brown rice <\/span><\/p>\n 2 tablespoons low-sodium soy sauce <\/span><\/p>\n 2 tablespoons oyster sauce <\/span><\/p>\n 2 1\/2 teaspoons cornstarch <\/span><\/p>\n 2 teaspoons rice vinegar <\/span><\/p>\n 2 teaspoons dark sesame oil <\/span><\/p>\n 2 teaspoons vegetable oil <\/span><\/p>\n 1 pound firm tofu, drained and cut into 1\/2-inch cubes <\/span><\/p>\n 1\/4 teaspoon salt <\/span><\/p>\n 2 cups broccoli florets <\/span><\/p>\n 3\/4 cup water <\/span><\/p>\n 1 1\/2 tablespoons bottled minced garlic <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 Cook the rice according to package directions. While rice cooks, combine soy sauce and the next 4 ingredients (soy…<\/p>\n