Step one
Wrap tofu in several layers of paper towels and place on plate or baking sheet. Place second plate or baking sheet on top of tofu and place weights or heavy pot or skillet on top to press moisture out of tofu. Allow tofu to sit for 30 minutes, replacing paper towels if needed. Cut pressed tofu into 1-inch (2.5 cm) cubes.
Step two
In small bowl, whisk together hoisin sauce, soy sauce, garlic, brown sugar, ginger, sesame oil and hot pepper flakes. Transfer half the sauce and tofu cubes to large resealable bag, press out excess air, seal and massage to coat. Marinate in refrigerator for at least 1 hour.
Step three
Pat tofu cubes dry with paper towels to remove excess moisture (discard marinade).
Step four
In heavy-bottomed or cast-iron skillet set over medium heat, add 1 tbsp (15 mL) vegetable oil. In batches if necessary, add tofu, spacing pieces out so they are not touching, and cook undisturbed for 3 to 5 minutes or until bottoms are golden brown. Carefully flip pieces and brown on opposite side. Remove from skillet and keep warm.
Step five
Add remaining vegetable oil, broccoli and carrots to skillet and cook, stirring occasionally, for 10 to 12 minutes or until browned. Return tofu to skillet, add reserved sauce and stir to coat. Remove from heat and cover to keep warm.
Step six
Prepare rice according to package directions.
Step seven
Divide rice evenly among 4 bowls and top with stir-fry mixture. Garnish with green onions before serving.