2 3/4 cups water |
2 (14 1/2-ounce) cans vegetable broth |
1 1/2 cups frozen green peas, thawed |
1 cup cubed firm tofu (about 6 ounces) |
1 tablespoon minced peeled fresh ginger |
3 cups hot cooked converted rice |
2 tablespoons chopped fresh cilantro |
2 tablespoons low-sodium soy sauce |
2 tablespoons rice vinegar |
2 tablespoons dark sesame oil |