This meal is perfect for a busy family where tastes and eating habits vary. My mom often made meals like this where some of us could enjoy it as a vegetarian meal and others could add some cooked chicken in, which she would prepare in a separate pan.

I've shown here how to make a basic stir-fry. You could easily cook some chicken or beef in another pan for the meat-eaters in the family.

It's an easy way to make one healthy dish spread across the entire family. Continue the same practice for spaghetti sauce—one pot full of a hearty spaghetti sauce with ground beef or meatballs on the side for the meat eaters.

INGREDIENTS
1 package firm tofu, cubed
2 T Olive oil
3 cloves garlic, diced
1 large onion, chopped
1 small head broccoli, chopped
1 red pepper, chopped
2 small zucchini, chopped
1 bunch asparagus, chopped
1/2 pound mushrooms, quartered
1 head bok choy, chopped
1-2 T freshly grated ginger root
2-3 T soy sauce to taste
2 T sesame seeds
Brown rice
Nori sheets

Prepare 2 pans with olive oil. Sauté tofu in one pan. Sprinkle with soy sauce and ginger if desired. In the second pan, add garlic and onions and sauté until transparent. Add freshly grated ginger and soy sauce in with broccoli, red pepper, asparagus and mushrooms. Sauté, stirring frequently, 3-5 minutes, until vegetables are almost cooked but far from droopy. Add bok choy, sauté another 2 minutes. Season to taste.

Serve with brown rice and sheets of toasted nori. Sprinkle with sesame seeds.