Directions

1. In a small bowl whisk together soy sauce, vinegar, honey, ginger and red pepper flakes. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add tofu and stir-fry 2 minutes or until golden. Set aside; keep warm.
3. Add snow peas, mushrooms, bell pepper and soy sauce mixture to skillet; stir-fry 2 to 5 minutes or until vegetables are tender. Remove from heat. Add to tofu; toss gently.
4. Serve tofu and vegetables over cooked brown rice, and (if desired) top with toasted sesame seeds.