Spicy Stir-Fried Broccoli Rabe

Total Time:
1 hr 20 min
Prep:
30 min
Cook:
50 min

Yield:
4 to 6 servings

Ingredients
  • For the tofu:
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons naturally brewed soy sauce
  • 2 tablespoons freshly chopped basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon finely grated lemon zest
  • 1 pound firm tofu, rinsed, patted dry, and sliced 1/2 inch thick
  • For the broccoli rabe:
  • 2 pounds broccoli rabe, tough stalks trimmed
  • 4 tablespoons extra-virgin olive oil
  • 8 plump garlic cloves
  • 1/2 teaspoon hot red pepper flakes
  • Coarse sea salt
  • Freshly milled black pepper
  • Lemon wedges, for garnish
Directions
  • Preheat oven to 375 degrees F.

  • In a bowl, combine the lemon juice, soy sauce, basil, oil, vinegar, and lemon zest. Lay the tofu slices in a baking dish that can hold them in a single snug layer. Pour the marinade over the tofu. Bake for 30 minutes, or until the tofu is nearly dry and well browned.

  • To make the broccoli rabe, chop the tender stalks and greens into 2-inch pieces and soak them in a large basin of cold water.

  • In a heavy, wide saute pan over medium heat, warm the oil. Add the garlic and saute gently for 3 to 5 minutes, until golden. Add the red pepper flakes and tofu and saute for 1 minute. Scoop the greens from the water and add them to the pan. Raise the heat and turn the greens over in the oil with a pair of tongs. When the greens begin to simmer, reduce the heat to low and cover. Cook for 10 to 15 minutes, until the greens are tender.

  • Season with salt and pepper and serve drizzled with some of the liquor and garnished with the lemon wedges and garlic cloves.


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