Coat tofu slices lightly in flour.
Heat oil in large skillet on medium-high heat. Add tofu slices; cook 1 minute on each side. Remove from pan. Keep warm while cooking vegetables.
Stir-fry carrots, zucchini and jalapeño pepper in same skillet 5 minutes or just until tender-crisp. Add soy sauce, sesame oil and water; stir-fry 1 minute longer or until sauce thickens slightly.
Place 2 tofu slices on each serving plate. Spoon about ½ cup vegetables with sauce over tofu slices. Garnish each serving with 1 tbsp. green onion and ¼ tsp. sesame seeds.