1 bunch broccoli, crowns broken into florets, stems peeled and diced
2 tablespoons canola oil or peanut oil
1/2 pound firm tofu, diced
1 to 2 tablespoons low-sodium soy sauce or Thai fish sauce
2 eggs
2 garlic cloves, minced
1 tablespoon minced ginger
1 bunch scallions, finely chopped
3 cups cooked rice, preferably brown or brown basmati
1/4 to 1/2 cup chopped cilantro
1. Steam the broccoli for four minutes until just tender, or blanch in salted boiling water for two to three minutes. Drain, rinse with cold water and set aside.
2. Heat a large skillet or wok over high heat until a drop of water evaporates on contact. Add 1 tablespoon of the oil, turn the heat to medium-high and add the tofu. Stir-fry the tofu for two to three minutes until lightly colored. Transfer to a bowl, and toss with 2 teaspoons of the soy sauce. Set aside.
3. Beat the eggs and remaining soy sauce together in a bowl.
4. Turn the heat to medium-high, and add the remaining oil, garlic, ginger and scallions. Stir-fry for 20 to 30 seconds until fragrant, and stir in the broccoli. Toss together for a minute, and add the tofu and rice. Cook, scooping up the rice and pressing it back down into the pan, for a minute or two until the rice is hot. Add the egg and soy sauce mixture and the cilantro. Continue to stir and toss until the egg is cooked, about one minute. Remove from the heat, and serve.
Yield: Serves four.
Advance preparation: The cooked rice will keep for three or four days in the refrigerator. The dish is best when made just before serving, but you could make it a few hours ahead and reheat on top of the stove if necessary.
Nutrition (per serving): 365 calories; 12 grams total fat; 2 grams saturated fat; 51 grams carbohydrates; 9 grams dietary fiber; 225 milligrams sodium (does not include salt added during cooking); 16 grams protein.
Recipe by
MARTHA ROSE SHULMAN