Recipe courtesy of Peter Berley
Spicy Stir-Fried Broccoli Rabe
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 278
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 6
- Sugar
- 1
- Protein
- 18
- Cholesterol
- 0
- Sodium
- 612
- Total: 1 hr 20 min
- Prep: 30 min
- Cook: 50 min
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.