1In 2-quart saucepan, heat water to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until water is absorbed.
2Meanwhile, in 12-inch heavy skillet, heat oil over medium-high heat. Cook onion in oil about 2 minutes, stirring occasionally, until crisp-tender. Add broccoli and bell pepper; stir-fry about 2 minutes or until almost crisp-tender.
3In small bowl, mix black bean sauce, soy sauce and chili garlic sauce. Stir sauce into vegetable mixture to coat.
4Add tofu to vegetable mixture; stir-fry 2 to 3 minutes or until thoroughly heated. Stir in cilantro. Sprinkle with nuts before serving. Serve over rice.