Combine the soy sauce, rice wine vinegar, and fresh ginger in a small bowl. Mix well and refrigerate.
Heat sesame oil in a large skillet or wok over medium-high heat.
Add the red peppers and zucchini, and cook for about 3 minutes.
Add the mushrooms, tofu, and garlic, and cook for another 2 minutes, stirring well to make sure the garlic doesn't burn.
Add the broccoli slaw to the skillet, pour the soy-ginger sauce into the skillet, and stir to combine all the vegetables into the slaw. Continue stirring for about 4 minutes, or until the broccoli slaw starts to soften.
