Vegetarian Stir-fry

4 oz firm tofu, 1 clove garlic, minced, 1 tsp ginger, minced, ½ cup mushrooms, ½ cup zucchini, ½ cup onion, ½ cup carrot, 1 tbsp sesame oil, 2 tsp low sodium soy sauce, ¾ cup brown rice

Remove as much water from tofu block as possible (press with paper towels) and cut into squares. Heat oil in non-stick pan, sautee garlic and ginger for 30 seconds. Add tofu, sautee for 3 minutes, add vegetables and soy sauce. Cook until vegetables are tender. Serve over rice.