This is quick. Have all ingredients ready to cook before you begin.  

• 1 tablespoon canola or peanut oil 
• 1 package tofu, extra firm, drained, pressed, cubed    
• 1 clove garlic, minced       
• 1 carrot, peeled, diced 
• 1 shallot, diced
• 1 cup mushrooms, stems removed and sliced or diced
• 1 cup snow peas
• Pinch red pepper flakes, to taste
• ½-1 teaspoon ginger, minced (optional)    
•  3 cups brown rice, cooked    
•  2 tablespoons soy sauce

Heat wok or large skillet to medium high. After a few minutes of heating, add oil. Put tofu in skillet and let brown before flipping to the other side. When all sides of the tofu are lightly browned, toss in garlic, carrots and shallots. Toss and cook for one minute then add mushrooms, snow peas, red pepper flakes and ginger for one minute. Add rice. Let rice begin to brown and add soy sauce. You can add a little water to loosen the mixture when it begins to stick to pan. Remove from heat and serve in a warm bowl.

Hint:

Keep your ginger in a plastic bag in the freezer. Use a zester or fine mesh grater to zest as much as you need and return to freezer.