@sherrilei I stir-fry a mix of veggies (bok choi, pea pods, carrots, broccoli, etc) that I either dice separately or sometimes find as a pre-cut mix of several veggies. Ideally, I'd throw in a bit of fresh ginger and garlic clove into the oil before stir-frying but have been skipping this recently. Just trying to simplify but that tastes best.

Then I add the tofu. If I have any left over chicken, will throw that in too. Toss a few minutes. I add just a bit of Trader Joe's Soyaki which is a type of teriyaki sauce. Again, if on hand, will throw in peanuts or walnuts. Could even add orange segments. If taste buds are wiling, can try throwing in dried cranberries too. Sounds weird, I know, but whatever tastes good to you in combinations with tofu. All over some brown rice or quinoa.

@sherrilei I use tempeh more than tofu. Trader Joe's has organic.

@sherrilei I've been marinating & baking tofu for years, then adding it to salads or just eating it. Do you have a favorite marinade recipe? Mine is a light oil (sunflower or canola), wine vinegar, soy sauce, ginger, & garlic. I press the water out of a block of tofu, cut it into 16 small blocks, put it into a seal-able container & cover it with the marinade. Refrigerate for a couple of days, then bake at 350 until it's the brown you want it (this can vary from almost charcoal to very light brown).