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.