Heat the coconut oil in a saute pan over medium-high heat, and stir-fry the tofu for 2-3 minutes, or until lightly browned.
Add the carrots, ginger, greens, and bean sprouts into the pan, and stir-fry for an additional 2 minutes.
Turn off the heat, and toss the soy sauce, sesame oil, and lemon juice over the veggies before serving fresh.