Rapini and Tofu Stir Fry
Rapini and tofu are stir-fried in a sweet and sour Chinese cooking sauce. A quick, easy and tasty one skillet dish, serve it over a bed of rice.
firm, pat dry, and cut into 1/2-inch cubes
soy sauce, tamari
hot chili pepper oil
red pepper flakes
peeled and finely chopped
scallions, spring or green onions
button or cremini, sliced, 4 to 6 mushrooms
sweet red bell peppers
seeded and slice into strips
ends chopped, cut into 3-inch match sticks
rapini (broccoli rabe)
rapini, well washed, tough ends removed
In a bowl, add the tofu cubes, 1 tablespoon soy sauce, ½ tablespoon vinegar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and red pepper flakes to taste.
Toss gently until all the tofu cubes are well coated. Let sit for half an hour if needed.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat until hot.
Add the tofu cubes, stirring occasionally, and cook until browned, about 5 minutes.
Transfer tofu onto a plate. Set aside.
Meanwhile whisk together the remaining soy sauce, vinegar, sesame oil, hot chili oil if using, cornstarch, red pepper flakes, and sugar until well combined. Set aside.
Add the remaining oil into the skillet or wok.
Add the garlic, ginger and scallions, stirring frequently, and cook until very fragrant, about 50 seconds to 1 minute.
Add the mushrooms, stirring often, and cook until the mushrooms are soft and half of the water is evaporated, about 5 minutes.
Stir in the bell pepper, and cook for 2 minutes.
Add the celery and rapini, and cook for 6 to 8 minutes or until the greens are tender.
Return the tofu cubes to the pan, and poured the sauce over.
Stir until well coated and heated through, 1 minute.
Serve over rice or noodles.