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tofu sage stir-fry

For dinner last night I concocted this mild tofu stirfry. It features fresh sage from a coworker’s garden, leftover salsa from the weekend, and crisp green beans from the local farm stand.

5 ounces firm tofu
2 ounces fresh green beans
1/2 small red onion
1 stalk celery
1 Tablespoon minced garlic
1 cherry pepper
1/2 cup salsa or canned tomatoes
3-4 sage leaves
Chinese 5-spice

Dice the onion, celery, and pepper. Saute until softened. Add the cubed tofu, chopped green beans, Chinese 5-spice, and turmeric (for color), turning up the heat to brown the tofu and beans. Stir in garlic to moisten, and continue cooking for another minute or two. Finish by adding salsa and torn sage leaves. Reduce heat to low. Simmer until the tomatoes are warmed and the sage has lent its flavors.

Between the Chinese 5-spice, the sage, and the “secret ingredient” in the salsa, this was an uncharacteristically mild dish for me, but it was so deliciously sweet that I refrained from adding any hot pepper flakes until the last few bites.

By the way, isn’t that lotus flower dish beautiful? My Mom thought of me and picked them up when she saw this set consisting of three different sizes. Here’s another shot showing the fluted sides.

2 Responses to “tofu sage stir-fry”

  1. Teddy says:

    fresh green beans are wonderful, crisp and moist. I usually eat them RAW.
    good use of a great ingredient


  2. Erin says:

    Thanks. Yeah, I eat them raw too. I like to dip them in different kinds of mustards.

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