Step 1: If not pre-cooked, prepare brown rice according to package instructions. While rice cooks, press extra-firm tofu for 10-15 minutes, then cut into 1-inch cubes. Chop broccoli into florets, slice carrots into thin rounds or matchsticks, and julienne the bell pepper. Mince garlic and grate ginger.

Step 2: In a small bowl, whisk together soy sauce, grated ginger, minced garlic, cornstarch, and water to create the stir-fry sauce. Set aside.

Step 3: Heat sesame oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown and slightly crispy. Remove tofu from the pan and set aside.

Step 4: Add broccoli and carrots to the same pan, stir-fry for 3-4 minutes until slightly tender-crisp. Add bell pepper and cook for another 2 minutes.

Step 5: Return the cooked tofu to the pan. Give the sauce a quick whisk and pour it over the vegetables and tofu. Stir constantly for 1-2 minutes until the sauce thickens and coats everything. Season with salt and pepper to taste.