Five-Spice Braised Stir Fry
Yields: 4 servings
Broccolini looks like baby broccoli, but it’s actually a hybrid of broccoli and kale. It’s tender with a slightly sweeter taste than broccoli and cooks up quickly which makes it perfect for stir fries.
Ingredients
1 (8oz) block Hodo firm or braised* tofu Locate Product
3/4 cup Bhutan red rice
10 (oz) broccolini
3 (oz) mini sweet peppers (about 3)
3 (oz) king trumpet mushrooms
2 garlic cloves
1-inch piece fresh ginger
3 whole dried red chilies (arbol)
Stir-fry sauce (tamari - mirin - rice vinegar)
2 tsp toasted sesame oil
*Missing our braised tofu? Try this easy recipe as a substitute.
Instructions
Cook the rice: in a 4-quart saucepan, combine the rice with 1 1/2 cups water. Season with salt and bring to boil over high heat. Reduce to a simmer, cover and cook until the rice is tender, about 17 minutes.
Meanwhile, prepare the vegetables and the tofu: chop the broccolini into approximately 2-inch pieces. Cut the peppers into rings. Slice the mushrooms lengthwise into approximately 1/4-inch thick pieces. Peel and finely chop the garlic. Peel the ginger and thinly slice. Slice the tofu into 1/4-inch-thick pieces.
Stir fry the vegetables: in a 12-inch frying pan or a wok, heat 1 tbsp cooking oil of your choice over medium heat. Add the garlic, ginger and chilies and cook just until fragrant, about 30 seconds. Add mushrooms and peppers and cook until peppers begin to soften, about 3 minutes. Add the tofu, cook until heated through, about 3 minutes. Add the broccolini, toss gently and cook until slightly tender, about 4 minutes. Add the stir-fry sauce, toss to coat, and cook about 1 minute longer. Remove from the heat and drizzle with toasted sesame oil. Season with salt and pepper to taste.
Serve: divide the rice between two serving bowls and top with the stir-fried vegetables.
Five-Spice Braised Stir Fry
Ingredients
- 1 (8oz) block Hodo firm or braised* tofu LOCATE PRODUCT
- 3/4 cup Bhutan red rice
- 10oz broccolini
- 3oz mini sweet peppers (about 3)
- 3oz king trumpet mushrooms
- 2 garlic cloves
- 1-inch piece fresh ginger
- 3 whole dried red chilies (arbol)
- Stir-fry sauce (tamari - mirin - rice vinegar)
- 2 tsp toasted sesame oil
Instructions
- Cook the rice: in a 4-quart saucepan, combine the rice with 1 1/2 cups water. Season with salt and bring to boil over high heat. Reduce to a simmer, cover and cook until the rice is tender, about 17 minutes.
- Meanwhile, prepare the vegetables and the tofu: chop the broccolini into approximately 2-inch pieces. Cut the peppers into rings. Slice the mushrooms lengthwise into approximately 1/4-inch thick pieces. Peel and finely chop the garlic. Peel the ginger and thinly slice. Slice the tofu into 1/4-inch-thick pieces.
- Stir fry the vegetables: in a 12-inch frying pan or a wok, heat 1 tbsp cooking oil of your choice over medium heat. Add the garlic, ginger and chilies and cook just until fragrant, about 30 seconds. Add mushrooms and peppers and cook until peppers begin to soften, about 3 minutes. Add the tofu, cook until heated through, about 3 minutes. Add the broccolini, toss gently and cook until slightly tender, about 4 minutes. Add the stir-fry sauce, toss to coat, and cook about 1 minute longer. Remove from the heat and drizzle with toasted sesame oil. Season with salt and pepper to taste.
- Serve: divide the rice between two serving bowls and top with the stir-fried vegetables.
