Prepare the cup of brown rice according to package instructions.
Wrap the tofu in a dish towel, then place a plate on top. Let drain for 10-15 minutes, then remove the plate, unwrap the tofu, and slice into cubes.
In a medium bowl, mix together the sauce ingredients: 2 cloves minced garlic, ginger, honey, Sriracha, crushed red pepper, lime juice, and soy sauce. Set aside.
In a wok or large frying pan, heat the sesame oil over medium heat. Add the tofu and pan fry for 5-7 minutes, stirring occasionally.
Remove the tofu and put into the bowl of sauce to marinate while the vegetables cook.
Add the broccoli and carrots to the pan. Cook for a few couple minutes.
Add the onion, mushrooms, zucchini, yellow squash, and garlic. Cook until tender or desired texture. If vegetables are cooking slow, it helps to put a lid on the pan.
Turn the pan down low and add the sauce and tofu into the pan. Stir with the vegetables and heat a couple minutes until the sauce is hot.
Serve over the brown rice. Garnish with chopped onions and sesame seeds. Enjoy!