In a bowl, combine garlic, ginger, vinegar, oil and maple syrup. Set aside.

In a wok, heat canola oil over high heat and cook tofu for approximately 5 minutes or until golden. Add peppers, snow peas, pineapple, and a quarter of the vinaigrette.

Continue cooking for 5 minutes or until peppers are tender but still crisp.

Divide spring mix among 4 plates and add tofu topping. Drizzle salad with remaining vinaigrette. Season with salt and pepper to taste.