This stir fry is great on it's own or served with rice or quinoa. I also like to serve it topped with some guacamole, salsa, and some tortilla chips for scooping.
Combine olive oil, lime juice, curry powder, soy sauce, and ginger in a large bowl. Add tofu and let marinade while you prepare the rest of the ingredients.
Heat a non stick wok or large skillet over medium high heat and spray with cooking spray. Add mushrooms and cook until they start to brown and release some liquid. Add garlic and green onions and cook for another 2-3 minutes. Add corn and red peppers and cook another 2-3 minutes, until the red pepper softens.
Add tofu with all the marinade and cook until the liquid evaporates and the tofu begins to brown, about 5 minutes. Remove from heat and stir in cilantro.