In a nonstick skillet, over medium to high heat, add the olive oil followed by the tofu. Stir occasionally until it has browned on most sides.
Add the peppers and ginger and stir fry with the tofu for an extra 3-5 minutes or until the pepper is cooked through stirring occasionally. Add the snow peas and cook for 1 minute. Add the sauce and cook until it thickens, 1-2 minutes.
Serve over brown rice.
I always cook my rice and quinoa in my rice cooker. It always comes out perfect!