Tofu, diced
2 stalks lemongrass (outer leaves removed), trimmed and minced
1 tbsp minced fresh ginger
1 tsp Vietnamese chile paste
1 tbsp fresh lime juice
1 tbsp rice wine
1/2 cup canned lowfat coconut milk
1/4 cup vegetable broth
1 tbsp low-sodium soy sauce
1 tsp dark sesame oil
1 tsp canola oil
4 medium carrots, cut into thin strips
8 medium shiitake mushrooms, thinly sliced
1 cup fresh broccoli florets
1/2 cup diagonally sliced green onions
1 cup long-grain brown rice
2 cups vegetable broth or water
1 bay leaf