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

Kristine Kidd
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
Course Weeknight Dinners
Servings 2

Ingredients
  

  • 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
  • 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

Instructions
 

  • 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.

Notes

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.
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