Spicy Korean Tofu

3 tablespoons olive oil
4 or 5 cloves garlic, sliced thin
1 carrot, peeled and sliced
1 medium white onion, sliced
3 tablespoons kochujang (Korean red chili pepper paste)
1 tablespoon cayenne pepper
1 2/3 tablespoons granulated sugar
2 tablespoons soy sauce
1/4 pound broccoli florets
1 pound firm tofu, drained well and sliced
4 green onions
3 tablespoon water
1 tablespoon sesame oil

Saut