1. Cook 50g brown rice according to package instructions. Set aside. 2. Press 150g tofu between paper towels to remove excess moisture, then cut into 1-inch cubes. 3. In a small bowl, whisk together 10ml low-sodium soy sauce, 5ml rice vinegar, 5g honey, 5g grated ginger, and 3g minced garlic. 4. In another small bowl, mix 5g cornstarch with 15ml water to create a slurry. 5. Heat 5ml sesame oil in a large wok or skillet over medium-high heat. 6. Add the tofu cubes and cook for 2-3 minutes per side, until golden brown. Remove and set aside. 7. Add the remaining 5ml sesame oil to the wok. 8. Add 3g minced garlic and cook for 30 seconds until fragrant. 9. Add 80g broccoli florets and cook for 2 minutes. 10. Add 80g julienned carrot, 50g sliced shiitake mushrooms, and 50g snow peas. Cook for 2 minutes. 11. Add 150g shredded Savoy cabbage and cook for 1-2 minutes until slightly wilted. 12. Return the tofu to the wok. 13. Pour the sauce over the stir-fry and bring to a simmer. 14. Add the cornstarch slurry and stir until the sauce thickens, about 1 minute. 15. Serve over the cooked brown rice. 16. Garnish with 5g sesame seeds and 10g chopped green onions.