marinaded tofu stir fry:
cut into strips a carrot or two, an onion, red or yellow pepper.
Grate chunk of ginger, crush a clove or two of garlic
cut up a head or two of pak choi or similar chinese veg.
slice up a can of water chestnuts if you want, also can add bamboo shoots and cashew nuts.
Get some water heating in a pan big enough for however many noodles you want (egg noodles, rice noodles, whatever)
heat a little oil in a wok (about 2/3 max heat), stirfry the tofu pieces for 5 mins till a bit crispy, set aside.
stirfry the onion a bit, add the carrot and pepper. About 4-5 mins before you think they'll be done bung noodles in boiling water, add the garlic and ginger to wok, mix in well and fry a minute or so longer. Bung in the pak choi, water chestnuts, whatever else. When noodles done, add those, some soy, maybe a bit of stock (1tsp marigold powder, cup boiling water).