Sheet pan supper is a food fad I'll never tire of. With endless possibilities, it's a great technique for getting dinner on the table and spending less time washing dishes afterwards. 

Here's a fun idea that includes all the ingredients you need to lift you up on a busy weeknight: veggies, protein and crispy noodles. It's a highly customizable recipe, so think of the ingredients here as just suggestions. Find a vegetable combination you like. Broccoli, carrots and cabbage are pretty much always in our fridge, and so I've used them here. You might try peppers, mushrooms and onions. Swap in thinly sliced chicken, beef, or pork for the tofu, spreading it out on the pan when you put the noodles in. You can use any Asian-style noodle that's in your pantry. We enjoy buying the big bags of fresh egg noodles in the refrigerator case — there's a thin variety and a thicker one. Neither of these need to be cooked, just quickly soak in some hot water and drain. Any leftovers make for a salad with fun texture and a hearty salty flavor.

Serves 4, but easily scales up or down

Olive oil (or other light oil you like to use for roasting)

Broccoli, carrots, and cabbage (or a medley of other vegetables) for 4 people

1. Preheat the oven to 425F.

2. Set a pot on to boil (if your noodles need to be cooked).

3. Slice the tofu into four slabs and then again into fourths for 16 large pieces. Place between a folded, low-fuzz dishcloth, then add a cutting board to the top and press gently down. Leave to drain a bit while you work on the next steps.

4. Peel and slice the carrots into thin rounds. Cut the cabbage into slices about an inch thick. Cut the broccoli into large pieces, slicing the stems. 

5. Toss the vegetables all together with a drizzle of oil and sprinkle with salt. 

6. Drizzle and flip the tofu in about 1 tablespoon of oil to coat. Then, coat with soy sauce. 

7. Place tofu and vegetables out on a parchment-lined sheet pan. Bake at 425F for 10 minutes. 

8. While that's cooking, boil (or soak) the noodles. Drain well and then toss with a little oil and salt to keep from sticking. 

9. Take your vegetables and tofu out of the oven. Flip the tofu and scoot the vegetables over to make room for the noodles. (You may need to use a second sheet pan.) Spread the oiled noodles out and cook everything for another 10 minutes, stirring the noodles with tongs about halfway through.

10. Mix the sauce ingredients together in a small bowl.

11. To serve, gently toss the tofu, the noodles and the veggies with tongs. Pour the sauce over the top.

For 1? Choose the amount of vegetables, tofu, and noodles you'd like to enjoy and scale the sauce down to the easy proportion of: 1 tablespoon soy sauce, 1 tablespoon water and and 1 teaspoon Shaoxing rice wine.

Anne Willhoit is an educator, community volunteer, and enthusiastic baker who likes to create recipes that use from-scratch techniques and are inspired by local, seasonal ingredients. Find her on Instagram at @aawillhoit or drop her an inquiry at FromScratchKS@gmail.com.