Make brown rice according to the box's directions.
Place tofu on a plate, and top with cutting board. Place several cans of food on top to weigh it down. Let tofu rest while the water is sqeezed out. Cut tofu into small cubes.
While tofu drains, lightly steam broccoli until crisp-tender, about 5 minutes. Set aside.
Heat 2 tsp of oil in wok or large nonstirck skillet over high heat. When hot, add tofu and cook, stirring constantly, 5 minutes to brown. Transfer to shallow bowl.
Add the remaining 1 tsp of oil to pan, followed by scallions, garlic, pepper, and broccoli. Stir-fry 2 minutes over medium high heat. Stir in soy sauce, almonds, and tofu, and gently toss to combine. Serve each with 1/2 cup portion of brown rice.