1Place tofu between 2 layers of paper towels; press gently to remove as much water as possible. Cut into 3/4-inch cubes.
2In 12-inch skillet, heat oil over medium heat. Add tofu; cook 6 to 8 minutes, turning frequently, until light golden brown. Remove tofu from skillet; set aside.
3In same skillet, cook sweet potato and garlic 2 to 3 minutes, stirring occasionally, just until sweet potato begins to brown. Stir in broth, uncooked rice, Worcestershire sauce and red pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes.
4Stir in beans. Cover; cook 8 to 10 minutes, stirring occasionally, until rice is tender and liquid is absorbed. Stir in tofu and onions. Cook 1 to 2 minutes or until heated through.