Preheat oven to 300°F
Whisk all the marinade ingredients together in a baking dish. Drain the tofu and slice it vertically into nine 1/2-inch segments. Lay the tofu slices in the marinade and turn them gently, using a spoon, to completely coat each one. Bake on the top rack of the oven for 30 minutes.
To cook brown rice takes about 45 minutes, so unless you are using leftover prepared rice start preparing it now.
Turn the tofu over and baste the tops with the marinade in the baking dish. Continue to bake for another 30 minutes, until the tofu slices puff up, turn light brown, and become slightly hard. Remove from the oven and let cool for 15 minutes. When completely cooled, cut into cubes.
Cut the florets off the head of the broccoli, slicing the large ones in half so they are all more or less the same size. You should have about 2 cups. Discard the stalks or save them for another stir-fry or for soups.
Sauté the onion, garlic, and carrots for 3 minutes in the olive oil in a wok or sauté pan over medium-high heat, being careful not to burn the oil. It should not smoke. Toss in the broccoli, snow peas, and mushrooms. Stir with a wooden spoon to keep the vegetables moving for another 2 minutes.
Stir the soy sauce into the vegetables, then add the water or vegetable stock. Drop in the cubed tofu, toss a few times, cook for 2 more minutes, then turn off the heat. Cover the pan with a lid and let the vegetables steam for about 6 minutes. Place 1/2 cup prepared rice on each of 6 plates, cover with equal portions of the stir-fry and top with some peanut sauce or 1 teaspoon sesame seeds.
Tips from Rosie’s Kitchen
Although using a wok is ideal for stir-fry dishes, you can use a sauté pan and achieve excellent results. The marinated and slowly baked tofu is another item that is very useful to have on hand in the fridge a few days in advance to cube up and use in this or other stir-fries, or to toss in your favorite salad as a meat alternative.
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