Here is a tofu vegetable dish that is tasty and flavorful. The tofu absorbs the flavor of the hoisin and soy sauce. The combination of soft silkiness of the tofu, beefiness of the mushrooms, and crunch from the broccoli rabe makes a textural dish that satisfies the soul. Serve with a hot bowl of rice.

Stir-fried Tofu with Broccoli Rabe and Shiitake Mushrooms

1 lb broccoli rabe or broccoli florets, cut into bite size
4 dried shiitake mushrooms or 1 cup fresh shiitake mushrooms
3 tablespoon vegetable oil
1 lb firm tofu cut into 1/2 inch squares and drain on paper towels
1 tablespoon vegetable oil
2 large garlic cloves, minced
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
1 tablespoon rice wine or dry sherry
2 tablespoon hoisin sauce
1 teaspoon soy sauce
Salt and pepper to taste


Place dried shiitake mushrooms (if using) in a small bowl with water. Microwave for 1 minute and leave mushroom to soften in bowl for 15-20 minutes. Once soften, slice off stems of mushroom and cut mushrooms into quarters if large or half if small. If using fresh shiitake mushroom, slice mushrooms into quarters if large or half if small.

Heat a large dutch oven or wok on high heat. Add vegetable oil to pan. When oil shimmers, add tofu in single layer and leave tofu in pan until lightly golden brown, approximately 2 minutes. Turn tofu over and brown on the other side for another 2 minutes. Remove tofu and set aside.

Add the remaining 1 tablespoon oil and add in garlic, minced ginger, and red pepper flakes. Stir fry mixture until fragrant, approximately 1-2 minutes. Add dried or fresh mushroom to the pan and sauté until mushroom softens (2-3 minutes for dried and 1-2 minutes for fresh). Add in broccoli rabe or broccoli florets to the pan. Stir contents and add in the tofu. Add sauce mixture of rice wine or sherry, hoisin sauce, soy sauce, and salt and pepper to taste. Continue to stir fry mixture for another 3 minutes or until vegetables are cooked through. Remove mixture and serve with hot rice.

Serves 4