We eat stir-fry all the time and never seem to tire of it. I cook about 2 cups of brown rice, fry a whole block of tofu that’s been cubed and then throw in whatever veggies I have on hand. And I don’t even make a sauce; a little Bragg’s, a little Sriracha and a sprinkling of sesame seeds and there you go. For this particular meal, I used fresh broccoli, carrots and a green pepper. I also found vegan spring rolls at Whole Foods to round out the meal. The whole thing was under $12 and was enough for two dinners.