1 14ouncecontainer extra-firm tofu or 1 container hemp soy-free tofu
Rice cooked to package
1/3cupsake or vegetarian no-chicken broth
1tablespoonblack strap molasses
1/3cupMirin
1/3cupTamari gluten free soy sauce or coconut aminos(if soy free)
1inchginger root, peeled and grated or minced
4clovesgarlic, chopped
2bundles broccolini, trimmed and cut into 2-inch pieces
3tablespoonsgrapeseed oil
2large leeks, cleaned and sliced into1 inch half moons
Instructions
Drain tofu, remove it from the package and place between two thick towels. Then place a plate or something heavy on top. Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, chop into roughly 1-inch cubes.
If using hemp soy-free tofu: remove form plastic and chop into roughly 1-inch cubes.
Teriyaki Sauce: combine sake or stock, Mirin, soy sauce or coconut aminos, ginger and garlic.
Start cooking rice as directed per package.
Bring a few inches of water in a skillet to a boil. Add salt then broccolini and simmer at a low boil for 4-5 minutes. Cold shock and drain; pat dry.
Heat a large wok or skillet on high with 2 tablespoons oil. Add tofu or hemp and brown on both sides carful not to burn; remove to plate. Add leeks and stir-fry 2 minutes. Add broccolini and heat though; add sauce and swirl to reduce sauce for 2-3 minutes more.
Arrange tofu or hemp on a serving platter, top with teriyaki sauce and leeks, and serve with rice.
Notes
http://www.rachaelray.com/recipes/teriyaki-with-broccolini-and-leeks Remember, make it your own, have fun in the kitchen, and enjoy infusing some veggies!