This lunch is loaded with good-for-you carbs, including veggies and brown rice, while the tofu provides protein.
In a resealable microwave-safe container, combine vinegar, oil, ginger, and red-pepper flakes; season with salt and pepper. Add tofu and toss.
Place snow peas, scallions, bell pepper, and carrot in the same container, on top of the tofu. Cover and refrigerate at least 10 minutes and up to 1 day.
When it's time to eat, stir tofu and vegetables to combine. Cover and microwave on high until vegetables are crisp-tender, 2 to 3 minutes; set aside. Heat rice until warmed through, about 2 to 3 minutes. Serve vegetable mixture over rice.
Night before: Cook brown rice according to package instructions. Assemble other ingredients through step 2 of the recipe, then refrigerate in an airtight container.