Stir-Fried Tofu with Mushrooms and Greens

Broccoli rabe tastes sweet in contrast to the warming heat of chile sauce in this meatless dish. You can find sambal oelek — a great pantry staple for quick cooking — in the Asian section of most markets. Serve over brown jasmine or basmati rice.

 

Stir-Fried Tofu with Mushrooms and Greens

 

1 cup (8 fl. oz./250 ml.) low-sodium vegetable or chicken broth

2 Tbs. low-sodium soy sauce

1 Tbs. cornstarch

1 Tbs. red wine vinegar

1 Tbs. Asian sesame oil

3/4 tsp. freshly ground pepper

1/2 tsp. Asian chile sauce such as sambal oelek

1/2 tsp. sugar

1 Tbs. vegetable oil

1/4 cup (1 oz./30 g.) minced green onions

2 Tbs. peeled and minced fresh ginger

1/4 lb. (125 g.) fresh shiitake mushrooms, stemmed and sliced

1 large bunch broccoli rabe, cut into 1 1/2-inch (4-cm.) lengths

About 1 lb. (500 g.) firm tofu, drained, patted dry and cut into 3/4-inch (2-cm.) cubes

Coarse kosher salt

 

In a small bowl, combine the broth, soy sauce, cornstarch, vinegar, sesame oil, pepper, chile sauce and sugar.

 

In a small wok or large nonstick fry pan over medium-high heat, warm the oil. Add the green onions and ginger and toss and stir until aromatic, about 30 seconds. Add the mushrooms and stir until coated with oil, about 30 seconds. Add the broccoli rabe and stir until heated through, about 1 minute.

 

Cover the pan and cook, stirring occasionally, until the broccoli rabe is just tender-crisp, about 3 minutes. Uncover, add the tofu, and stir gently. Stir the broth mixture to dissolve the cornstarch, and then add to the frying pan. Cook until the sauce thickens and the tofu is heated through, 2-3 minutes. Season to taste with salt and serve right away. Serves 4.

 

Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.