Stir-Fried Tofu with Mushrooms and Greens
Put the rice on to cook just before starting to prepare this dish; both will be ready at about the same time. Sambal oelek, a pantry staple for quick cooking, can be found in the Asian section of most markets. If you like garlic, use chili-garlic sauce instead. Chinese broccoli can be substituted for the broccoli rabe.
- 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
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 Weeknight Fresh & Fast, by Kristine Kidd (Weldon Owen, Inc., 2011).