1. Drain tofu and cut into 1/2-inch cubes. Marinate in reduced-sodium soy sauce and liquid hot-pepper sauce in bowl for 10 minutes.
2. Heat oil in nonstick skillet. Add broccoli flowerets; stir-fry over high heat until crisp-tender, about 7 minutes, adding water if needed; after 5 minutes, add grated fresh ginger. Add tofu along with marinade; heat through. Serve with instant brown rice.