Heat 1 teaspoon of coconut oil in wok or large sauté pan.
Slice tofu into bite-size pieces and place in wok. Cook for approximately 10 minutes, stirring occasionally, so a crust forms around the tofu. Transfer tofu to a plate lined with a paper towel to drain excess oil.
Heat remaining two teaspoons of coconut oil in the wok or skillet. Add garlic and ginger and cook for 1 minute.
Then add carrots and brossoli and cook for 3-4 minutes.
Continue by adding mushrooms and greens, cooking for 3-4 more minutes.
Add cooked tofu, cooking 2-3 more minutes.
Then add tamari and sesame oil, cook until hot, and serve over rice.