Preparation:

Bring 2 2/3 cups water to boil in medium saucepan. Add rice and reduce heat to simmer. Cover and simmer until all water has been absorbed by rice, about 20 minutes.

Heat a large skillet to medium-high heat. Coat with nonstick spray (about 1-second spray). Add onions and peppers, and cook until slightly softened. While they’re cooking, steam broccoli and carrots (covered with damp paper towel) with 2 tbsp water in microwave, about 3 to 4 minutes (or until desired consistency). Drain water and add broccoli and carrots to peppers and onions. Reduce heat to low, stirring occasionally.  

In a medium bowl, combine sugar, orange juice, peanut butter, and soy sauce until smooth. Add to vegetable mixture. Add tofu, tossing gently to coat. Sauté another 1 to 2 minutes on medium until sauce has reduced. (Note: Water can be added to sauce to achieve desired consistency.) Divide stir-fry into four equal portions and serve each on bed of one cup rice.