2 Firm Tofu
3 Reduced-Sodium Soy Sauce
2 1/4 Vegetable Broth
1 Brown Rice
4 Canola Oil
1 Olive Oil
2 Yellow Onion
1 Button Mushroom
1/2 Water Chestnuts
1/2 Dried Basil
1/2 Dried Oregano
1/4 Ground Black Pepper
Place tofu in a colander and drain 10 minutes.
Pat dry with paper towels.
Place soy sauce in a shallow dish, add tofu, cover, refrigerate, and marinate 15 minutes, or up to 1 hour, turning once.
In medium covered saucepan, bring 2 cups vegetable broth or water to a boil.
Slowly stir in rice, cover, and reduce heat to low.
Simmer 40 minutes, or until all the water is absorbed.
Meanwhile, heat the oil in a wok, large skillet, or heavy saucepan over medium-high flame.
Add garlic and onion and sauté until onions are wilted, 1-2 minutes .,
Add broccoli and red peppers, the remaining 1 1/4 cup broth or water, and cook, stirring frequently, 5 minutes.
Add mushrooms, water chestnuts, basil, oregano, and black pepper and continue to cook 2 more minutes, or until mushrooms are soft.
Addsesame seeds and the marinated tofu with soy sauce, and cook, stirring gently, until tofu is heated through, about 5 minutes.
Serve over the cooked rice.