Five-Spice Braised Tofu Stir Fry
Yields: 4 servings
Broccolini looks like miniature broccoli, but it’s actually a hybrid of broccoli and kale. It’s tender with a slightly sweeter taste than broccoli and cooks up quickly which makes it perfect for stir fries.
¾ cup Bhutan red rice
10 ounces broccolini
3 ounces mini sweet peppers (about 3)
3 ounces king trumpet mushrooms
2 garlic cloves
1-inch piece ginger
8 oz. Hodo braised tofu Locate Product
3 whole dried red chilies (arbol)
Stir-fry sauce (tamari - mirin - rice vinegar)
2 teaspoons toasted sesame oil
Cook the rice. In a 4-quart saucepan, combine the rice with 1½ cups water. Season with salt and bring to boil over high heat. Reduce to a simmer, cover and cook until the rice is tender, about 17 minutes. Meanwhile, prepare the stir fry.
Prep the vegetables and the tofu. Chop the broccolini into approximately 2-inch pieces. Cut the peppers into rings. Slice the mushrooms lengthwise into approximately ¼-inch thick pieces. Peel and finely chop the garlic. Peel the ginger and thinly slice. Slice the tofu into ¼-inch-thick pieces.
Stir fry the vegetables. In a 12-inch frying pan or a wok, heat 1 tablespoon oil over medium heat. Add the garlic, ginger and chilies and cook just until fragrant, about 30 seconds. Add mushrooms and peppers and cook until peppers begin to soften, about 3 minutes. Add the tofu, cook until heated through, about 3 minutes. Add the broccolini, toss gently and cook until slightly tender, about 4 minutes. Add the stir-fry sauce, toss to coat, and cook about 1 minute longer. Remove from the heat and drizzle with toasted sesame oil. Season with salt and pepper to taste.
Serve. Divide the rice between two serving bowls and top with the stir-fried vegetables.