1 cup brown rice
2 tsp vegetable, canola or peanut oil
1 large clove garlic, minced
1 tsp grated ginger root
3 cups broccoli florets
1 cup broccoli slaw (store-bought, or julienned broccoli stems)
8 oz extra-firm tofu, drained, cut into 1/2-inch dice
2 tsp sesame oil
2 Tbsp reduced-sodium soy sauce
1 Tbsp oyster sauce
1/2 cup roasted unsalted peanuts
1 Tbsp cornstarch or arrowroot, mixed with 2 Tbsp water
Cook the brown rice in a rice cooker, or on the stove top according to package directions (1 cup of rice to 2-1/4 cups of water). When the rice finishes cooking, remove pot from heat (or turn off the rice cooker), and let the rice sit, covered, while you prepare the vegetables.
In a wok, heat the oil over high heat. Add the garlic and ginger, and stir-fry for 30 seconds. Add the broccoli and broccoli slaw, and stir for 1 minute. Then add the tofu and sesame oil. Stir-fry for 1 minute. Pour in the soy sauce, oyster sauce and peanuts. Continue to stir-fry for 1 minute, then add the cornstarch (or arrowroot) mixture. The sauce will thicken almost immediately, and the dish is done.
Divide the rice between four individual serving bowls. Top with the broccoli-tofu mixture, and serve hot.