Put the Tofu Kitchen Lab sauce in a large skillet over medium heat. Stir in rice until lightly cooked, about 2 minutes.
Stir in the vegetable broth and simmer for about 2 minutes. Stir in corn, carrots, peas, chilli powder and cumin; Bring to a boil; cover, reduce heat and simmer until rice is cooked through about 13-16 minutes.
Serve immediately, garnished with cilantro, if desired.