Stir-Fried Tofu With Mushrooms And Greens
In this flavorful stir-fry recipe, tender cubes of tofu mingle with vibrant broccoli rabe and earthy shiitake mushrooms in a savory sauce infused with ginger and Asian chili heat. Served over steamed brown rice, this dish is a celebration of quick, fresh flavors perfect for any weeknight dinner.
— Constant Cookbook
Ingredients
- 1 cup 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 chili sauce, such as sambal oelek
- 1/2 tsp. sugar
- 1 Tbs. vegetable oil
- 1/4 cup minced green onions
- 2 Tbs. peeled and minced fresh ginger
- 1/4 lb. fresh shiitake mushrooms, stemmed and sliced
- 1 large bunch broccoli rabe, cut into 1 1/2-inch lengths
- About 1 lb. firm tofu, drained, patted dry and cut into 3/4-inch cubes
- Coarse kosher salt, to taste
- Steamed brown jasmine or basmati rice for serving
Instructions
- In a small bowl, stir together the broth, soy sauce, cornstarch, vinegar, sesame oil, pepper, chili sauce and sugar. Set the sauce aside.
- In a small wok or large nonstick fry pan over medium-high heat, warm the vegetable oil. Add the green onions and ginger, and toss and stir until aromatic, about 30 seconds. Add the mushrooms and stir until coated with the oil, about 30 seconds. Add the broccoli rabe and stir until heated through, about 1 minute.
- Cover the wok and cook, stirring occasionally, until the broccoli rabe is just crisp-tender, about 3 minutes. Uncover, add the tofu and stir gently. Stir the sauce to dissolve the cornstarch and then add to the wok. Cook until the sauce thickens and the tofu is heated through, 2 to 3 minutes. Season with salt and serve immediately with steamed rice. Serves 4.
- Adapted from Williams-Sonoma <i>Weeknight Fresh &amp; Fast</i>, by Kristine Kidd (Weldon Owen, Inc., 2011).
Yield
Serves 4.
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