Brown Rice Stir-Fry With Flavored Tofu and Vegetables

I found this in Martha Stewart's "Body + Soul" magazine. I was looking for something else, when I saw this - she highlights 5 meals that are healthy and good for you - this was Friday's meal. Haven't tried this as yet but the combination of ingredients sounded so good that I posted it here for safekeeping and also as a request.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 3  garlic cloves, minced
• 1  piece fresh ginger, peeled and finely chopped
• 1  medium red bell pepper, cut into 1-inch chunks
• 1  medium yellow bell pepper, cut into 1-inch chunks
• 3  cups cooked brown rice
• 3  tablespoons reduced sodium soy sauce
• 1  teaspoon  toasted sesame oil
•  coarse salt, to taste
•  fresh ground black pepper, to taste
• 1  pinch red pepper flakes (optional)
• 3  scallions, halved lengthwise and thinly sliced
• 8  ounces  flavored baked tofu (cut into 1-inch cubes)
•  toasted sesame seeds (optional)

Directions

1. In a large skillet or wok, heat the olive oil over medium-high heat.
2. Add garlic, ginger, & red pepper flakes (if using); stir-fry until fragrant, about 30 seconds.
3. Add tofu; stir-fry until golden brown, about 2 minutes.
4. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
5. Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes.
6. Stir in sesame oil & sesame seeds, if using.
7. Season with salt and pepper; garnish with scallions.
8. Serve hot.