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Broccolini and Tofu Riso

December 6, 2010

I noticed the tofu expired today, so I did what any reasonable and frugal person would do– I fried it. Tofu scares alot of people, but it is such an easy and wonderful protein. It absorbs flavor from your cooking, provides a great amount of protein, and has a variety of forms for people who are weary of texture. I prefer to use extra firm in the wok because it doesn’t break apart, but the soft tofu is great in lasagna or in baby purees. We didn’t have plain white rice, so I boiled up some riso pasta from De Cecco. More like mini orzo than traditional rice, with a natural soft butter taste, it provided a unique background for this stir fry, however plain rice is totally fine. Another substitution to consider is using panko or regular breadcrumbs. I highly recommend panko, but of course, we didn’t have any. Can you tell I didn’t plan the grocery store visit well this week?

Broccolini and  Tofu Riso

  • 1 bunch of brocolini chopped
  • 1 onion
  • 2 cloves of garlic minced
  • 1 box of extra firm tofu (NaSoya has it pre-cubed)
  • 1 cup of cooked rice or riso (soba noodles etc)
  • 1/2 cup of breadcrumbs/panko
  • 1 tb soy sauce
  • 1 tb hot sauce
  • 1 tsp sesame oil
  • 2 tb canola oil
  1. Drain your tofu cubes and toss them in a bowl with the breadcrumbs. Let the wet tofu soak up the breadcrumbs.
  2. Next, toss in the soy sauce, hot sauce, and sesame oil. Let the tofu mixture sit while you prepare the rest of your food.
  3. Chop the onion and broccolini.
  4. Saute the onion, garlic, and broccolini with canola oil over medium heat in a wok or cast iron pan.
  5. Once the onions begin to look slightly transluscent push everything to the edges of the pan and throw the tofu in the center. Saute and let broccolini cook down and simmer for 5 minutes.
  6. Serve your broccolini Asian Tofu stir fry over rice/riso/soba noodles etc.
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