Seth made dinner and did a great job – honestly, he’s a much better cook than I am, especially without a recipe. We had some tofu leftover from making the breakfast sandwiches over the weekend, so I cut those into squares as well as I could and made a quick marinade for them - tamari, white wine (I was out of mirin), garlic, ginger, a little hot chili sauce, a little sweet chili sauce – and put them in the fridge on Tuesday night after I dry-fried them for a bit. He used the leftover marinade as a stir fry sauce which was really tasty. The veggies were the usual suspect – broccoli, bell pepper, carrots, green onion, shallots & garlic. We served it on basmati rice with a side of Ling Ling Brand spring rolls.