TO MAKE THE CHINESE TOFU
Cut tofu into small cubes. First slice the tofu into 3 pieces lengthwise, then divide each slice into small cubes.
In a small saucepan, mix the water and coconut aminos. Bring to a boil. Then add the remaining ingredients.
Cook on medium-high heat for about 5 minutes more.
TO MAKE THE CHINESE STIR FRY
Cut the carrots in half lengthwise, then cut each piece cross-wise into 1/8 inch slices.
In a medium-size skillet, heat 1-2 tablespoons of vegetable broth over a medium-high heat. The pan should be hot but not smoking. Stir-fry the carrots until they begin to turn gold in color.
Add 1/3 cup water and simmer, covered, until carrots are tender. This should take about 3 minutes. Set aside.
In a large skillet or wok, heat 1 tablespoon of vegetable broth over a medium-high heat. Add the chopped onion. Cook until the pieces become translucent (about 4-5 minutes).
Add mushrooms and peppers. Cook for 3-4 minutes un-til vegetables are tender. Then add the corn and peas. Cook, stirring constantly, until heated through.
Add cooked carrots, bean sprouts and the cooked rice. Cook until heated through (about 1-2 minutes).
Add seasonings, including the Liquid Aminos, and gently toss to combine. Finally, add the chopped green onions and the Chinese Tofu cubes. Serve immediately.