A quick weeknight stir fry that turns frozen vegetables and pantry staples into dinner in minutes. The vegetables stay crisp and bright when cooked hot and fast, and tofu adds protein and substance without fuss.

Serves 2. 25 minutes, 20 at the stove.

About 770 calories a serving, 30 g protein, 111 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 bag (about 12 oz) stir fry vegetables (Schnucks), 2 tablespoons oil, 2 cloves, minced garlic, to taste salt, to taste pepper, 2 tablespoons soy sauce, 1 cup cooked rice, 14 oz block firm tofu, 1 tablespoon minced fresh ginger.

1. Cut 14 ounces of firm tofu into 3/4 inch cubes. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat until shimmering, then add the tofu and cook without stirring for 3 minutes per side until golden at the edges. Transfer to a plate.8 min
2. Add 1 tablespoon oil to the pan and raise heat to high. When the oil just begins to smoke, add 2 minced garlic cloves and 1 tablespoon minced fresh ginger and cook for 30 seconds until fragrant, stirring constantly.1 min
3. Pour in the entire bag of stir fry vegetables straight from the freezer and cook for 4 minutes, stirring often and letting the vegetables char slightly against the hot pan, until they are tender-crisp with some browning.4 min
4. Return the tofu to the pan, add 2 tablespoons soy sauce, and toss everything together for 1 minute until the tofu is warmed through and well coated. Season with salt and pepper to taste.1 min

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Note Swap the tofu for boneless chicken thighs cut into bite sized pieces or shrimp, which cook in the same time. Leftovers keep refrigerated for three days and reheat well in a hot skillet. Serve over rice or noodles, or eat as is with a drizzle of sesame oil.