This really shouldn't count as cooking it's so easy, but I can't resist. You can prep before work and then eat a protein rich, healthy hot meal on a week night. Honestly, during winter it's finished faster than take out can deliver.
1 package edamame
1 package extra firm tofu
mix of fresh vegetables
sesame seeds (optional)
grated fresh ginger, about 1 inch
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
2 tablespoons vegetable oil
To prep tofu I recommend removing it from the package, draining extra water and then letting it sit in sieve for a few hours. I did this in the morning before leaving for work and by the time I got home it was ready to cut. This makes the tofu less watery and able to hold together for the stir fry. Cut into cube size pieces and place on cookie sheet lined with parchment paper. Brush cubed tofu lightly with sesame oil and splash of soy sauce. This will give it a nice glaze as it bakes. Then bake at 375 degrees for 25min.
Steam fresh vegetables just until crunchy. Prep marinade by combining zest and juice from 1 orange, ginger, soy sauce, rice vinegar, and brown sugar.
Heat 2 tablespoons vegetable oil in fry pan. Add vegetables and marinade allow to cook for 3-5min.
Serve stir fry over steamed brown rice, add baked tofu onto and sprinkle sesame seeds.
Steam edamame and season with sea salt, serve as appetizer or alongside stir fry.