1 bunch Broccoli Rabe
1 pkg Nasoya extra firm tofu (tofuplus has added vitamins)
Garlic - generous portion minced
Vegetable oil (we use sesame oil or peanut oil)
General Tsao's bottled Stir-fry Sauce (a blend of soy sauce, tomato paste, balsamic vinegar, onion, garlic, spices; select whatever brand you prefer; available in most supermarkets; we select bottled sauces with natural ingredients)
Prepare Broccoli Rabe
Rinse broccoli rabe; cut off thick ends; chop bunch into thirds; set aside in colander. Bring pot of water to boil. Add broccoli rabe and cook for 2 to 3 minutes. Drain and save the cooking liquid for other recipes (can use greens liquid when making quinoa, rice or soup). Set aside greens.
Stir Fry Tofu
Open package extra firm tofu, drain liquid. Line a pie plate with a clean dish towel and place the tofu in the center. Cover with the towel and place a few small cast iron skillets or other heavy weights on top as a press. Let excess water drain into towel for at least 30-minutes. Cut into bite-sized pieces.
In a large wok, on high heat, add a few tablespoons sesame oil. When hot, add tofu. Stir-fry until slightly brown. Remove and set aside cooked tofu.
Stir Fry Broccoli Rabe
Add a little more oil to wok if needed. On high heat, stir-fry prepared broccoli rabe. Season with salt and pepper. Cook until broccoli rabe is tender. Push greens up the side of wok, away from direct heat. Add chopped garlic to the center for 1 minute and then stir together with the greens.
Add the cooked tofu back in and add a small amount of General Tsao's stir-fry sauce. (Read the label; bottled sauces are usually high in sodium, so use sparingly.) Serve over brown rice. Enjoy!
1 cup brown rice
2 cups water
2 tablespoons chopped onion
1/4 teaspoon dried thyme
1 teaspoon minced garlic
1/8 teaspoon minced hot pepper
1 tablespoon olive oil
pinch salt and black pepper
Cook rice in a rice cooker or on stovetop in a pot with a lid (we use 4-inch deep Corning-ware) saute onion in olive oil. Add 1/4 teaspoon dried thyme, stir. Stir in brown rice. Add water and pinch salt and pepper - bring to boil. Reduce heat, cover, simmer until all water is evaporated.
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