Anyway, here's how this recipe worked for me.
Ingredients:
1 12-ounce package extra-firm tofu, drained and cut into 1/2-inch cubes
Cornstarch
1/4 cup finely chopped peanuts1 tablespoon sesame seeds1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger1/8 teaspoon crushed red pepper1 tablespoon cooking oil1 16-ounce bag frozen stir-fry vegetables, thawed2/3 cup bottled stir-fry sauce2 scallions, thinly sliced (about 1/4 cup)2 cups hot cooked brown rice
Directions:
1. Lightly coat tofu with cornstarch. In a bowl, combine 1 tablespoon of the peanuts, the sesame seeds, ginger, and red pepper. Add tofu; toss gently.
2. Heat oil in a large skillet over high heat. Add tofu mixture to skillet. Cook briefly, stirring gently, until sesame seeds are toasted and tofu begins to brown.
Unfortunately, I didn't take a picture of the finished result, but I was hungry, so the last thing I was thinking about was taking a picture with my camera. It was super tasty, and it didn't take me that long at all. Plus, I wound up with leftovers that lasted me quite a few work lunches.