Teriyaki with Broccolini and Leeks, Rachael Ray Hack
Teriyaki with Broccolini and Leeks is a Rachael Ray recipe food hack. This version is made with tofu, vegan and gluten free
Servings 4
Ingredients
- 1 14 ounce container extra-firm tofu or 1 container hemp soy-free tofu
- Rice cooked to package
- 1/3 cup sake or vegetarian no-chicken broth
- 1 tablespoon black strap molasses
- 1/3 cup Mirin
- 1/3 cup Tamari gluten free soy sauce or coconut aminos (if soy free)
- 1 inch ginger root , peeled and grated or minced
- 4 cloves garlic , chopped
- 2 bundles broccolini , trimmed and cut into 2-inch pieces
- 3 tablespoons grapeseed oil
- 2 large 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!
Remember, make it your own, have fun in the kitchen, and enjoy infusing some veggies!