Green Bean and Tofu Stir-Fry

Oh so yummy! I am growing more confident in my ability to use tofu beyond the ubiquitous scramble and pureed into soup. My recipe was based loosely on this recipe from Too Many Chefs. And I owe a lot to Barbara at Tigers and Strawberries--she posts so clearly about Asian food and techniques and a lot of stuff that was so confusing has really come clear.  I added Chinese 5 Spice powder to the marinade and that really, really made the mix. And I used a little less oil since I was frying this up in a non-stick pan. And red pepper flakes instead of the sriracha and ground ginger instead of fresh and...you get the idea.

I served it with some white rice--next time I make this I'll use brown, I just didn't have my time-line down that time.