A delicious and vibrant dish featuring tofu, shiitake mushrooms, and broccoli rabe in a sweet and spicy sauce.
20 minutes
A delicious and vibrant dish featuring tofu, shiitake mushrooms, and broccoli rabe in a sweet and spicy sauce.
0.25 fluid ounces
tablespoons
tablespoons
tablespoons
tablespoons
teaspoons
Asian Chile Sauce (Sambal Oelek)
teaspoons
teaspoons
tablespoons
Green Onions, minced
0 oz
Fresh Ginger, peeled and minced
tablespoons
Fresh Shiitake Mushrooms, stemmed and sliced
0 lb
Broccoli Rabe, cut into 1.5-inch lengths
0 lb
Firm Tofu, drained, patted dry, and cut into 0.75-inch cubes
0 lb
to taste
1. Prepare Sauce Base
Combine the broth, soy sauce, cornstarch, vinegar, sesame oil, pepper, chile sauce, and sugar in a small bowl. Stir everything together until the cornstarch is dissolved, forming a smooth sauce base.
2. Cook Aromatics
Warm the vegetable oil in a small wok or large nonstick frying pan over medium-high heat. Add the minced green onions and fresh ginger, tossing them in the hot oil for about 30 seconds to release their aromatic flavors.
3. Add Mushrooms and Broccoli Rabe
Add the shiitake mushrooms to the pan, stirring them for another 30 seconds. Then, add the broccoli rabe and stir for about a minute. Cover the pan and let the broccoli rabe cook for 3 minutes, stirring occasionally, until it turns a bright green.
4. Add Tofu and Sauce
Uncover the pan and add the tofu, stirring gently to avoid breaking the cubes. Give the broth mixture a quick stir to ensure the cornstarch is fully dissolved and pour it into the pan. Stir everything together for 2-3 minutes, allowing the sauce to thicken and coat the tofu and vegetables evenly.
5. Season and Serve
Continue cooking for another 2-3 minutes, until the tofu is heated through and the sauce has reached your desired consistency. Taste and season with coarse kosher salt as needed.
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