I picked up some broccolini at Trader Joe's earlier this week while in St. Louis. While there is plenty to be done with this vegetable, I felt the need to use it in a simple, wholesome dish.
Broccolini replaces its usual relative, broccoli, in this dish. Simple yet satisfying, the tofu is marinated, lightly fried, and paired with wilted broccolini and garlic. Serve over a bed of rice (or quinoa).
Ingredients:
1lb tofu, drained and pressed
8oz broccolini
3-4 cloves garlic, minced
1 tbs grapeseed oil
1/2 cup vegetable broth
1 tbs arrowroot powder (or corn starch)
1/4 cup soy sauce
1 tsp coconut palm sugar (or regular sugar)
Fresh-cracked pepper, to taste
Method:
Begin by making the sauce. Mince the garlic and saute in a small saucepan using the oil. Once heated through, add the vegetable broth. Add 1 tbs arrowroot powder, then bring to a simmer. Add the soy sauce, sugar, and black pepper, and let simmer a few minutes.
After the sauce is finished, marinate the tofu (30 minutes to an hour) in about a fourth of the sauce mixture. Shake it up about halfway through to ensure even coating.
Using a large skillet (cast iron if possible), heat a layer of oil. Add the tofu and allow to brown for a few minutes; then flip to the other side. Stir occasionally until tofu is mostly browned. At this point, broccolini may be added. Cook until the broccolini is wilted and heated through. Add the remaining sauce and cook an additional two to three minutes. Serve over rice, or enjoy as is.
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