1. Wrap tofu in paper towels and place on a plate; top with a second plate and weigh down with a heavy object. Let tofu stand 15 minutes; cut into 1-inch cubes.

2. In a large nonstick skillet, heat 2 tablespoons sauce and 1 tablespoon oil over medium-high heat. Add bell pepper; cook and stir 3 minutes. Add broccoli and 2 tablespoons water; cover and cook 5 minutes or until broccoli is tender-crisp. Transfer broccoli mixture to a plate.

3. In same skillet, heat remaining 2 tablespoons oil over medium heat; add tofu and cook 8 minutes or until golden brown, turning to brown all sides. Add remaining 1 tablespoon sauce; cook 1 minute, stirring gently to coat. Add broccoli mixture and toss; cook 1 minute or until heated through. Makes about 4 cups.

4. Prepare rice as label directs. Makes about 4 cups.

5. Serve tofu mixture over rice garnished with chili garlic sauce, green onions, soy sauce and/or sesame seeds, if desired.

• 19 g Total fat
• 2 g Saturated fat
• 0 mg Cholesterol
• 215 mg Sodium
• 57 g Carbohydrates
• 4 g Fiber
• 6 g Sugars
• 0 g Added sugars
• 17 g Protein