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Tofu and Green Beans in Marsala Sauce

I had a great food story to share, one that came to me in a moment of enlightenment while at work.  However somewhere between the beltway and my house that brilliant thought slipped my mind.  The good news is that I at least remembered to sign up for my first cooking challenge: the International Incident Party which is hosted by a trio of fabulous foodie ladies.  You can more information here which is also a highlight of their latest incident which was operation SCONES!  The next one is Egg themed which is going to be a slight challenge for me.  While I occasionally indulge in a yummy toad-in-the-hole for the most part I’m not really an egg girl.  However I am going to rise to the occasion and figure out some totally rockin egg recipe.  So don’t be surprised if some random egg recipes start showing up in the mean time as I test things out.  Although I think some egg disaster stories are a lot more likely since I’m not an eggs-pert…sorry I couldn’t resist!
In the mean time a nice vegan meal to pass the time.

Ingredients
12 oz tofu, cut into fillets
3 tbsp flour
2 tbsp parm. cheese
2 tbsp olive oil
3/4 cup marsala
1/2 cup soy milk
1 1b green beans
2 cloves garlic, minced

Directions
1. In a small bowl mix the flour and parm cheese.  Lightly coat the tofu fillets in the flour mixture.
2. Heat the oil in a medium pan over medium heat.  Add the tofu and cook until brown on all sides, about 5 minutes on each.  Remove to a plate covered in a paper towel in order to “degrease.” 
3. Return pan to stove and add the marsala sauce and soy milk.  Simmer over medium heat, stirring, until the sauce is glossy.  
3.  Meanwhile lightly spray a large saute pan with cooking oil.  Add the garlic and cook over medium heat for 3 minutes.  Add the green beans and cook 5-8minutes, until the green beans are tender or other desired firmness.  
4.  Plate the tofu and green beans on individual plates and cover with the marsala sauce.  


At the last minute I decided to add a starch to the dish in order to utilize this AMAZING sauce even more.  So I whipped up some mashed potatoes using some leftover potatoes but brown rice or egg noodles would have worked just as well.  I am not ashamed to say that I was seriously thinking about licking my plate in order to get all of the sauce.  Marsala sauces are one of my favorite sauces to whip up, with sherry sauces close behind.  Something about them adds just the right pop to almost every dish, plus they are easy to prepare and rather forgiving as well.