If you can’t find broccolini at your grocer, you can still make this healthy bowl for a meatless Monday dinner. Just turn to either of the two vegetables—broccoli or Chinese broccoli—that went into creating the popular brassica hybrid, trimming them so you have small florets on slender stems.
Crispy Tofu Bowl with Broccolini, Edamame and Peanut Sauce
For the peanut sauce:
- 2-inch (5-cm) piece fresh ginger, peeled and grated
- 2 garlic cloves, grated
- 1/2 cup (4 oz./125 g) smooth peanut butter
- 2 Tbs. soy sauce
- 1 Tbs. fresh lime juice
- 1 tsp. brown sugar
- 1/2 tsp. red pepper flakes
For the bowl:
- 2 lb. firm tofu
- 1/2 cup canola oil
- 2 shallots, thinly sliced
- 1 lb. broccolini, bottoms trimmed
- 2 red bell peppers, seeded and thinly sliced
- 1 cup frozen edamame, thawed
- 1 Tbs. soy sauce
- Steamed white rice, for serving
- 2 green onions, white and pale green parts, thinly sliced
- 1/4 cup roasted peanuts, crushed
1. To make the peanut sauce, in a small bowl, mix together the ginger, garlic and peanut butter. Stir in the soy sauce, lime juice, brown sugar and red pepper flakes. Stir in enough water to reach a pourable consistency. Set aside.
2. Drain the tofu, wrap it in paper towels, place a heavy plate on top and let stand for 10 minutes to press out the excess liquid. Cut the tofu into 1-inch (2.5-cm) cubes.
3. In a large sauté pan over medium heat, warm the oil. Working in batches if needed, add the tofu cubes and cook until crispy and golden on all sides, about 2 minutes per side. Using a slotted spoon, transfer to a paper towel–lined plate.
4. In the same pan over medium-high heat, cook the shallots and broccolini, stirring often, until crisp-tender, about 6 minutes. Add the bell peppers and cook, stirring often, until all the vegetables are tender, about 4 minutes. Stir in the edamame and soy sauce and cook until the edamame are warmed through, about 1 minute.
5. Divide the rice among 4 bowls and top with the tofu and vegetables. Drizzle with the peanut sauce, garnish with the green onions and peanuts, and serve. Serves 4.
Find more fresh and satisfying recipes for meals that pack a lot of punch in a single bowl in our One Bowl Meals, by Brigit Binns.