Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

Stir-Fried Tofu with Shiitake Mushrooms, and Broccoli Rabe or Chinese Broccoli

tofu-chinesebroccoli.JPGI am on a quest to serve healthy greens more frequently, and last week I was tempted by Chinese broccoli. Steve does not like the bitter flavor of most greens, and when he sees sliced chard or kale on the cutting board, he always asks why I would want to ruin dinner with something so unpleasant. However, broccoli rabe and its close relative Chinese broccoli are sweeter than most greens, and if I sneak them into soups, stews, and pasta dishes, Steve enjoys the meal.

This photo shows me creating the dish that convinced Steve greens can be tasty. It is a broccoli rabe and tofu stir-fry that is in my upcoming cookbook, Weeknight Fresh and Fast. Delicate broccoli rabe and creamy tofu are jazzed up with assertive Asian chile sauce and fragrant ginger, and then spooned over steaming, delicately scented brown jasmine rice.

Broccoli rabe is available at most grocery stores, but I can’t pass up the even more appealing  Chinese broccoli, when I find it at farmers’ markets. Often featured at Asian stands, it might be called Chinese kale, Kai-lan, or Gai Lan. Look for flat, blue-green leaves and a few small flower heads that resemble tiny broccoli florets, sometimes with small white flowers, atop thick stems. I often substitute it for broccoli rabe, and that is what I did for dinner last night.

As always, Steve asked why I, but I now remind him I am using his favorite green. Here is the recipe, as a sneak peak at what is coming in my book.

Stir-Fried Tofu with Shiitake Mushrooms, and Broccoli Rabe or Chinese Broccoli
Start cooking brown jasmine or basmati rice before making the stir-fry, and both will be ready at the same time.

Makes 2 servings plus leftovers, or 4 servings

1 cup reduced sodium chicken broth or vegetable broth, preferably organic
2 tablespoons reduced sodium gluten-free soy sauce or tamari
1 tablespoon cornstarch
1 tablespoon red wine vinegar or cider vinegar
1 tablespoon Asian sesame oil
¾ teaspoon freshly ground black pepper
½ teaspoon Asian red chile sauce such as sambal oelek or sriracha
½ teaspoon sugar
1½ tablespoons vegetable oil
¼ cup minced green onions or shallots
2 tablespoons minced peeled fresh ginger
4 ounces fresh shiitake mushrooms, stemmed, sliced
1 large bunch broccoli rabe or Chinese broccoli, rinsed, cut into 1½-inch lengths
1 package (14–15 oz) firm tofu, drained, but into ¾ -inch squares
Coarse kosher salt
1 cup brown jasmine or basmati rice (1½ cups for 4 servings), freshly cooked

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

In a large skillet over medium-high heat, warm the vegetable oil. Add the green onions and ginger and stir-fry until aromatic, about 30 seconds. Add the mushrooms and stir until coated with oil, about 30 seconds. Add the broccoli rabe or Chinese broccoli and stir until heated through, about 1 minute. Cover and cook until the greens are just tender-crisp, stirring occasionally, about 3 minutes. Uncover, add the tofu and stir gently. Stir the broth mixture to dissolve the cornstarch, and then add to the skillet. Cook until the sauce thickens and the tofu is heated through, 2–3 minutes. Season to taste with salt. Spoon the rice onto warmed plates, top with the tofu mixture, and serve right away.

Tips

Asian Ingredients- Asian sesame oil and chile sauces can be found in the Asian section of most supermarkets.

Brown Jasmine Rice- Fragrant brown jasmine and basmati rice are pantry staples for me because I like their delicate texture and subtle flavor. Also, they cook more quickly than other brown rice varieties. For 1 cup rice, bring 1½ cups water to a boil in a small saucepan, add a little salt, and then stir in the rice. Cover and return to a boil. Reduce the heat to low and simmer slowly for 30 minutes. Turn off the heat and let stand at least 5 minutes. Fluff with a fork before serving.


Leftovers

Turn the remaining stir-fry into a quick, warming soup by heating it with about 3 cups of chicken broth or vegetable broth. I mix in any leftover rice as well, to make a heartier meal.


Tags: basmati rice , broccoli rabe , Chinese broccoli , jasmine rice , shiitake mushrooms , tofu

Categories: Gluten Free, Leftovers, Meatless/Almost Meatless , Recipes, Weeknight Dinners

3

~ Chef Louise
September 25, 2010 8:40 PM
 

Hi Kristine,
It was wonderful to meet you today. Thank you for taking the time to answer my questions. I'm so happy for you and your new book, I'll keep my eye out for it. I definitely am going to apply some of the things you mentioned, tips and instruction- great idea. I've read through your blog and it reads beautifully. More greens will be easier as we get into the Fall with soups and stews- yum. I love constructive criticism, so any advice about my blog would be welcomed, especially coming from you.

~Chef Louise

Mary Rushen
August 14, 2015 5:05 PM
 

This is a wonderful recipe! I made it tonight with leftovers and it was terrific. Cooked cauliflower, kale sprouts, and rotisserie chicken. The sauce is so good! Reminds me of takeout which I can no longer have. Thanks!

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