Published Monday, 24 April, 2017 by Jan
Chop tofu into squares. Put some olive oil into a pan and fry the tofu lightly. When it is just crispy remove the tofu from the pan and set aside for later.
Put a decent amount of olive oil in the pan and fry the chopped onions briefly, until onions just start to brown. Add the garlic and just mix it in.
Put your vegetables in the pan, starting with the ones that take longer to cook (broccoli and carrot takes the longest, and I usually put in the snow peas and capsicum last). Cook them until they are done, which is usually about 5-10 minutes. Whilst they are cooking make some rice noodles easily (most just require sitting in hot water) or egg noodles, which taste better but usually have to be boiled on the stove (follow packet instructions).
Add the tofu to the vegetables and pour on your sauce (careful not to use too much, but you can guess and taste to see how much you need). Then an optional step is to put the veggies on your plate, add more olive oil to the pan and fry your egg noodles in the sauce. It's really good and worth the effort, I think.
Serve on a plate with a glass of cheap white wine and enjoy while trying not to fall into existential dread or thinking too much about your assignments.