Bottom Tier: Vegetarian stir-fry
Top Tier: Three quarters of a blood orange, cherry tomatoes, roasted almonds, chocolate square
This stir-fry recipe starts with the pan-fried tofu recipe from Bento #9, and then...
Cook whatever rice you like. When the tofu is almost done (about 5-10 minutes left), toss in some veggies, in the order that you want them from most to least cooked. For example, this time I first put in some carrot slices, waited a couple of minutes, then added some finely diced garlic and fresh ginger for a few minutes, and finally put in some purple cabbage and haricots verts for a few minutes. When all that stuff is done, put the cooked rice into the pan, add some cooking oil and soy sauce, and mix everything up. Then, turn down the heat to medium-low, cover, and leave it for about 5-10 minutes. Then eat it!
If I start out with a pound of tofu, and a cup or 2 of rice, I'll end up with enough stir-fry for about 3-4 meals, and I never get sick of it. This is one of those dishes that inexplicably gets better when you reheat it.