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freshly squeezed lemon juice soy sauce basil extra-virgin olive oil balsamic vinegar lemon zest firm tofu broccoli rabe extra-virgin olive oil garlic hot red pepper salt black pepper lemon wedges
Viewed: 65 - Published at: 5 years agoIngredients
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons naturally brewed soy sauce
- 2 tablespoons freshly chopped basil leaves
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon finely grated lemon zest
- 1 pound firm tofu, rinsed, patted dry, and sliced 1/2 inch thick
- 2 pounds broccoli rabe, tough stalks trimmed
- 4 tablespoons extra-virgin olive oil
- 8 plump garlic cloves
- 1/2 teaspoon hot red pepper flakes
- Coarse sea salt
- Freshly milled black pepper
- Lemon wedges, for garnish
Method
- Preheat oven to 375 degrees F.
- In a bowl, combine the lemon juice, soy sauce, basil, oil, vinegar, and lemon zest.
- Lay the tofu slices in a baking dish that can hold them in a single snug layer.
- Pour the marinade over the tofu.
- Bake for 30 minutes, or until the tofu is nearly dry and well browned.
- To make the broccoli rabe, chop the tender stalks and greens into 2-inch pieces and soak them in a large basin of cold water.
- In a heavy, wide saute pan over medium heat, warm the oil.
- Add the garlic and saute gently for 3 to 5 minutes, until golden.
- Add the red pepper flakes and tofu and saute for 1 minute.
- Scoop the greens from the water and add them to the pan.
- Raise the heat and turn the greens over in the oil with a pair of tongs.
- When the greens begin to simmer, reduce the heat to low and cover.
- Cook for 10 to 15 minutes, until the greens are tender.
- Season with salt and pepper and serve drizzled with some of the liquor and garnished with the lemon wedges and garlic cloves.
