This dinner was fantastic! We couldn’t stop eating the snow peas, they were that good. I will definitely make these recipes again. Both are adaptations; the stir-fry from Eating Well magazine, the rice from Vegetarian Cooking for Everyone by Deborah Madison. I used one wok for everything, wiping it down after boiling the broccoli rabe and after making the rice (just kept the rice warm while I made the stir-fry).
Snow Pea, Cashew and Tofu Stir-Fry
While the tofu is being pressed, prep the rest of the ingredients.
- 14 oz package extra-firm tofu
- 3 TBS hoisin sauce
- 2 TBS low-sodium soy sauce
- 1/2 tsp chili-garlic sauce
- 2 TBS neutral high-heat oil (I used grapeseed)
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 lbs snow peas, trimmed
- 1/2 cup lightly salted cashew halves and pieces
Press tofu between two paper towel-lined plates, topped with something heavy (like a full tea kettle), for 30 minutes.
Slice tofu into 1/2” pieces.
Whisk together hoisin sauce, soy sauce and chili-garlic sauce in a small bowl.
Heat 1 TBS oil in a wok over moderately high heat; add tofu and stir-fry until golden brown and crisp, about 5 minutes. Transfer tofu to a plate and wipe the wok clean.
Heat remaining 1 TBS oil and add the onions and garlic and stir-fry for 2 minutes.
Add snow peas and continue to stir-fry until they’re bright green, about 3 – 4 minutes.
Add the tofu, cashews and sauce to the wok,
tossing everything until it’s hot and coated with the sauce.
Stir-Fried Rice with Broccoli Rabe
Cook the rice (ideally in a rice cooker) ahead of time, even the day or two ahead;
spread it out on a baking sheet to cool, then refrigerate until you’re ready to make the dish. This is a great non-Italian way to use that broccoli rabe from your CSA or farmer’s market!
- 1 bunch broccoli rabe, large stems removed
- 3 TBS neutral high-heat oil (I used grapeseed)
- 1 bunch scallions, whites and half of greens, thinly sliced
- 2 large garlic cloves, chopped
- 1/2 cup chopped cilantro
- 4 cups cooked and cooled brown rice
- 2 eggs
- 3 TBS low-sodium soy sauce
Bring salted water in a wok to a boil and boil the broccoli rabe for 5 minutes.
Drain, and when cool enough to handle squeeze out any remaining water and chop. Wipe wok dry.
Heat oil in the wok over moderately-high heat, then add scallions, garlic and cilantro, stir-frying for 1 minute.
Add rice and broccoli rabe, stir-frying for a few minutes.
Stir together the eggs and soy sauce;
make a well in the middle of the rice, pour the egg/soy mixture into the well,
then quickly stir-fry everything until the rice is all coated with egg and everything’s hot.