Thursday, January 6, 2011

broccoli rabe and silken tofu with spicy black bean sauce

The bitterness of broccoli rabe balances well with smooth and delicate flavor of silken tofu in this dish. This is a good choice for heathy and speedy Banchan.

1 block tofu/drained
1/2 buddle broccoli rabes/cut to 1 inch length pieces
1/4 Cup chicken broth, vegetable broth or water
1 tsp canola oil
1 heaping Tbsp spicy black bean sauce (store bought/available in Asian market)

Heat canola oil in a medium sized pan. Fry spicy black bean sauce over low heat, stirring for a minute. Add broccoli rabes to the pan, pour 1/4 cup of the liquid of your choice. Cover and cook on medium-high heat for 1-2 minutes. Uncover the pan, add tofu, breaking up to small pieces with your fingers. Bring it up to boil and cook for a minute or so. Serve with rice.

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