| 1. | In 1-quart saucepan, heat 1 1/4 cups water to boiling. Stir in rice; reduce heat to low. Cover; simmer 10 minutes. |
| 2. | Meanwhile, in medium bowl, mix stir-fry sauce, orange juice, honey and five-spice powder. Press tofu between paper towels to absorb excess moisture. Stir tofu into sauce mixture; let stand 10 minutes to marinate. |
| 3. | Spray 12-inch skillet with cooking spray; heat over medium heat. Remove tofu from sauce mixture; reserve sauce mixture. Cook tofu in skillet 3 to 4 minutes, stirring occasionally, just until light golden brown. Remove tofu from skillet. |
| 4. | Cook onion in skillet 2 minutes, stirring constantly. Add frozen vegetables and 1/4 cup water. Heat to boiling; reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. |
| 5. | Stir in reserved sauce mixture and tofu. Cook 2 to 3 minutes, stirring occasionally, until mixture is slightly thickened and hot. Serve over rice. |
