I bought a wok last week, which has made quick cooking a breeze. Tonight, I tossed some onions and garlic into the pan, added a handful of broccoli slaw, some leftover oven-roasted broccoli, a little spinach, and some tofu. When everything was warm, I added a little low-sodium soy sauce and some ginger to make a sauce, and poured everything over leftover brown rice. Sprinkled a few sesame seeds, and dinner was served. Bonus: after eating until I was ready to burst, I still have enough leftover to do some spring rolls for lunch tomorrow.