Tarragon is a wonderful herb, worthy of more attention than it usually gets. The distinctive flavor featured nicely with the mildness of yellow summer squash and tofu in this stir fry.
This stir fry began with sautéing onion, ripe jalapeños, bell pepper, garlic and kosher salt in toasted sesame oil.
When the onions had softened I added yellow crookneck squash.
While in the garden picking the peppers and tarragon I yanked up a bit of purslane, a common garden weed which is very high in omega 3 fatty acids. I would have added more, but despite my lax weeding efforts there wasn’t much to be found.
Next I added tofu followed by a dollop of ginger paste and some plucked fresh tarragon.
Fresh basil would have added a similar flavor profile. In fact, both basil and tarragon could have been used together, but this time I chose to feature tarragon.