Tofu stirfry

1 14 ounce can of Swanson Chicken broth
1/2 cup water (More as needed)
1 package extra firm tofu (Cut into 1 inch cubes)
3/4 cup uncooked long grain brown rice
1 20 ounce package frozen stir fry vegetables. (I used Wegmans far east kind)

Pour chicken broth and 1/2 cup water into large frying pan. Add rice and bring to boil. Lower heat to medium and cover. Cook 30-40 minutes until rice is tender adding more water as needed. Add frozen veggies and cook until thawed. Add tofu and heat through.