I love tofu. There, I admit it. I really do. The texture doesn’t bother me if I make sure to use the fi m tofu, and it can taste like whatever I want it to and there is no fear of being fleishig.   Recently, I tried a sweet, spicy, sticky tofu made Asian style in a rice bowl at a restaurant and I was hooked.   Now, tofu is a choice I make; this recipe can easily be done with fish or chicken. Why I love baking-sheet dinners: truly anything goes.   The mere fact that the veggies I use for this are usually bought pre-cut in sticks that I just cut smaller makes this whole dish five minutes to prep. For me, sometimes these little shortcuts are worth the money and make the effort less burdensome and keep me on track with healthier eating.