Instructions: Drain tofu cubes in a colander lined with paper towels for about 25 minutes. Combine the vegetable stock and cornstarch in a medium sized bowl until the cornstarch is dissolved. Mix in the chile paste, brown sugar, soy sauce and peanut oil. Set the mixture aside. Heat two tablespoons of the safflower oil in a wok (or large pan) over high heat. Add the tofu and stir-fry until it is light brown. Remove the tofu from the wok and place on a plate, using a slotted spoon. Put the rest of the safflower oil in the wok. and continue to heat on high. Add the mushrooms first, and stir-fry for about 5 minutes.

Next, add the rest of the ingredients, including the tofu, and stir-fry for another minute. Last, stir the broth-cornstarch mixture into the wok and bring to a boil. Divide the rice onto plates and top with tofu-vegetable stir-fry.

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