Place 2 cups (500 mL) water, plus rice and a pinch of salt, in a medium-sized saucepan. Bring to a boil, reduce heat and simmer, covered, until rice is tender, about 25 minutes.
Meanwhile, in a small bowl, whisk together vegetable broth, rice vinegar, ketchup, soy sauce, brown sugar and cornstarch. Heat a wok or large skillet over medium-high heat. Add oil and tofu; cook until tofu is browned, about four minutes, then transfer to a plate.
Add red pepper, broccoli, green onion, garlic and ginger to pan. Stir-fry one minute, or until peppers are tender. Add tofu, pineapple, bok choy, cashews and broth mixture; cook for one minute more. Serve over cooked brown rice.
Recipe Notes
Per serving: 436 calories, 17 g protein, 15 g fat (2 g saturated fat), 61 g carbohydrates, 6 g fibre, 0 mg cholesterol, 237 mg sodium