A stir fry is a great option for a one dish meal that doesn’t take long to put together. I’m always a bit hesitant to share stir fry posts because a recipe really isn’t needed. The ingredients list is whatever happens to be on hand.
Celery is a vegetable I like to keep on hand but don’t use frequently enough. Celery stores quite well in the refrigerator, but sometimes by the time it occurs to me to include it in a dish it is trending more yellow than green and, while still usable, isn’t at its crispest.
Radishes also keep well so there are usually a few kicking around in the refrigerator. They show up frequently in salads, but it’s easy to forget how good they are roasted or sautéed. A dearth of vegetable choices brought celery and radishes to the forefront in this stir fry.
First of all I cut half a tub of tofu into cubes and browned them in a skillet greased with toasted sesame oil. I also blanched some fresh spinach. Both the fried tofu and the blanched spinach were set aside to be used later. I wasn’t initially anticipating mentioning this dish in a post so these steps weren’t documented with photos.
Using the same pan in which the tofu was fried I sautéed onion, garlic, celery and radishes.
After a few minutes I added the browned tofu back into the pan and continued sautéing.
Next, I scattered chopped blanched spinach atop the vegetables and mixed them in. It is probably my imagination, but spinach seems to resist being evenly distributed throughout a dish. The individual bits have a way of finding each other and reassembling into clumps. Yeah, it’s just my imagination fabricating a conspiracy theory.
I used this dressing on a salad the other day and didn’t care for it much but thought it might work alright in this dish.
There were no leftovers, which = good.