Teriyaki Tofu Broccolette On Wild Rice Recipe
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Earthbound Farm co-founder Myra Goodman, along with her daughter, recently released Straight From The Earth, a cookbook of wholesome vegan recipes. If you're jumping on the veggie-loading bandwagon, this is a cookbook you'll need in your kitchen arsenal. Hearty teriyaki tofu broccolette on wild rice won't leave you wanting anything but seconds.
With homemade teriyaki sauce, pan-fried tofu, sautéed red bell pepper, broccolette and hearty wild rice, this stir-fry has it all. This recipe makes extra teriyaki sauce, because I love to have this sauce in my fridge to serve over veggies or rice. Broccolette is a delicious, hearty vegetable that is packed with vitamins and minerals. A cross between broccoli and Chinese kale, it's subtly sweet and tastes almost like asparagus. It's also known as broccolini and baby broccoli. If you've never tried it before, this is a perfect introduction to the magic of broccolette.
- 1 cup wild rice
- 1 1/2 teaspoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 3/4 cup low-sodium soy sauce
- 1/4 cup plus 2 tablespoons packed brown sugar
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon plus 1 teaspoon fresh ginger
- 1 tablespoon plus 1 teaspoon garlic
- 1/4 teaspoon red pepper flakes
- 14 ounces firm tofu
- 4 tablespoons high-heat oil
- 1 small yellow onion
- 1 medium red bell pepper
- 5 cups broccolette
- sesame seeds for garnishing
- Combine the rice, oil, salt and cumin with 2 cups of water in a medium saucepan. Place the pan over high heat and bring to a boil.
- Reduce the heat to maintain a simmer and cook, covered, until the rice is tender and there is no water left in the pot, about 1 hour.
- If the rice is cooked and there is still liquid left in the pan, drain the rice.
- Combine the soy sauce, sugar, vinegar, ginger, garlic, red pepper flakes and 1/2 cup of water in a small, heavy-bottomed saucepan over medium-high heat.
- Bring to the start of a boil, and then reduce the heat to low and simmer, uncovered, until the sauce thickens slightly, about 10 minutes.
- Remove the pan from the heat and let the sauce sit at room temperature while you prepare the remaining ingredients.
- Place the tofu cubes on a clean kitchen towel and let them drain, about 5 minutes.
- Transfer the tofu to a medium mixing bowl and add 1/2 cup of the teriyaki sauce, stirring to thoroughly coat all surfaces.
- Marinate the tofu at room temperature for at least 15 minutes.
- Transfer it to a sieve set over a bowl and drain; reserve the marinade.
- Add 2 tablespoons of the high-heat oil to a large skillet over medium-high heat.
- Arrange the tofu in a single layer and cook, flipping it gently, until all sides are crispy and brown, about 5 minutes.
- Transfer the tofu to the bowl with the reserved marinade. Cover with a plate and set aside at room temperature.
- Return the skillet to the stove over medium-high heat.
- Add the remaining 2 tbsp of the oil and cook the onion, stirring frequently, until it lightly browns, about 3 minutes.
- Add the bell pepper and cook until it softens slightly, 3 to 5 minutes.
- Stir in the broccolette and cook, stirring frequently, until the stems are crisp-tender, about 5 minutes.
- Add the reserved tofu and its marinade to the skillet and stir to combine.
- Cook until the mixture is hot, 1 to 2 minutes, adding additional teriyaki sauce to taste.
- Place about 3/4 cup of wild rice on each plate.
- Top with 1 1/2 cups of the vegetable mixture.
- Sprinkle with sesame seeds and serve immediately.
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