It was yet another night last week where I was completely unmotivated to make any dinner. The Orange Sesame Tofu from the night before was a bust, and I had so much of it leftover (and rice too!). What to do, what to do???

Just then, I remembered reading a post on Carrie’s blog for a stir fry with an orange chili sauce and voila! My problem was solved. I took my leftover tofu and rinsed off the congealed orange sauce and patted it dry. Then I cut it up into smaller triangles. Why triangles? Well, Emma loves triangle anything (toast, quesadillas, etc) so, whenever possible, I try to cut things into triangles to make them more appealing to her. I fried the tofu in a nonstick skillet in the teeniest bit of canola oil until it was brown on all sides. I removed the tofu from the pan and added a diced onion, some carrots and a green bell pepper and cooked those until they were almost tender. Then I added some frozen peas and frozen green beans and put the tofu back into the pan. I poured the sauce over the tofu and veggies and let it reduce down.  I used the leftover coconut lime rice as the base, and I topped it all with some sliced green onion, purple basil and mint.  This was SO good (and such a good save for the tofu since my other option would have been to throw it out).