Rapini Stir-Fry

Nutrition

Per serving: 298.48 calories, 14.19g protein, 20.72g fat, 20.45g carb, 8.85g dietary fiber, 2.86g saturated fat, 6.81g total sugar, 0.0g added sugar

Significant source for: Protein, Fiber, Calcium, Iron, Magnesium, Phosphorus, Zinc, Copper, Manganese, Selenium, Vitamin A, Vitamin E (alpha-tocopherol), Vitamin C, Thiamin, Riboflavin, Niacin, Pantothenic acid, Vitamin B-6, Vitamin K (phylloquinone), Folate.

ingredients

4 Servings

1 (1 lb) block extra-firm tofu, pressed and cut into 1-inch cubes

2 tablespoons olive oil, divided

1 teaspoon salt, divided

1 bunch rapini, cut into 3-inch sections

8 ounces shiitake mushrooms, trimmed and sliced

4 cloves garlic, minced

2 tablespoons teriyaki sauce

1 tablespoon ground cumin

1 tablespoon sesame seeds, toasted (optional)

Ground black pepper

preparation

step 1.

Preheat oven to 400°F.

step 2.

In a medium mixing bowl, combine tofu, 2 tablespoon oil, and 1 teaspoon salt; toss well to coat. Transfer tofu mixture to a rimmed baking sheet, bake for 20 minutes.

step 3.

In a large stock pot, bring water to a boil. Insert a steamer basket filled with rapini. Blanch for 1 to 2 minutes or until rapini is al dente. Immediately plunge rapini into an ice water bath, 30 seconds. Drain and set aside.

step 4.

In a large wok, heat remaining 2 tablespoon oil over medium heat. Add mushrooms and garlic; cook, stirring occasionally, until softened about 3 minutes.

step 5.

Add teriyaki, cumin, remaining 1 teaspoon salt, baked tofu, and rapini; cook, stirring frequently, until rapini is reheated, about 3 minutes.

step 6.

Remove from heat, sprinkle with toasted sesame seeds and black pepper to serve.