Combine all ingredients for the sauce in a medium bowl and set aside.
Cut the drained tofu into 5 slices and then each slice into 4 pieces.
Spray a large skillet with cooking spray and cook the tofu for 5-7 minutes per side or until browned.
Add the soy sauce, sherry, garlic, ginger, and 1 tablespoon of olive oil. Add in the bok choy and cook for 3 minutes.
Add in the carrots and broccoli and stir fry for 5 minutes. Pour the ginger sauce into the sauce and cook for 2-3 minutes. Sprinkle with red pepper flakes.
Divide the rice between 4 plates and then top with the tofu stir fry. Sprinkle with scallions and serve.