An old standard, stir-frying some noodles with some vegetables and tofu. I've been eating a lot of this, and mostly cooking it Malaysian mee goreng style, because I get home quite late of an evening from work and it's so easy and fast to prepare, just whatever I have in the fridge. I made a special trip to the supermarket though, for five spice and firm tofu, and pan fried this (as I'm spending a year with no oven, alas). A combination of five spice, mushroom dark soy sauce, smidge of light soy and some fresh garlic, spooned over some thickly sliced tofu, which I left to marinate as I skyped to E for an hour.
Then I dirtied a lot of dishes: pot for the noodles; fry pan for the tofu; wok to bring it all together. You know the drill. I haven't marinated tofu since I left Australia and it was so good. I'm definitely going to try to do that more often.