sriracha tofu and broccolini with coconut rice

For some reason, I forgot to make this for a year or two.

I'm not sure why, because once I discovered it again – a few months ago – I quickly remembered that it's one of my favourite weeknight dinners.

In fact, it's the kind of quick weeknight dinner that is so good and so interesting that we really should make it for guests on a weekend. I'd better get on that.

Anyway, I should probably tell you more about it.

First, do you like coconut rice? I love coconut rice. It has that extra bit of richness from the coconut milk and the saltiness is just right here to balance it.

But the best part is how exciting the tofu is. I know you might not believe me when I describe tofu as exciting, but it's true. You'll have to make it to find out. The tofu is tossed with a simple mixture of sriracha and salt but somehow it becomes a new tasty thing with just a bit of chew.

The original recipe called for shrimp but since I can never find affordable ethical shrimp at the grocery store, I put in the tofu. Cheap, and possibly even better. (I've never tried the shrimp.)

Oh, and the broccolini. Or broccolette. Or finely-chopped and peeled regular broccoli. Whatever you call it, it picks up the sriracha and coconut milk and becomes the perfect crunchy bite next to the soft tofu.

Please, just make it. And don't forget about it.

One year ago: peanut sesame noodles
Two years ago: salted butter break-up cookies
Three years ago: chocolate peanut butter mice with licorice tails


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sriracha tofu and broccolini with coconut rice
adapted from gourmet
serves 4 – 5 

1 1/2 c. long-grain white rice*
1 1/2 c. water
1 tsp. sugar
1 c. + 1/2 c. coconut milk, well-stirred
3/4 tsp. + 3/4 tsp. salt
1 lb (454 g.) broccolini or broccolette**
1 block firm tofu, cut into bite-sized cubes
2 1/2 tbsp. sriracha sauce
2 tsp. cornstarch
1/4 c. + 1/4 c. chicken broth
1 tbsp. vegetable, canola or grapeseed oil

Rinse the rice under cold water and drain well. Pour into a medium-sized sauce pan with a heavy bottom. Add 1 1/2 cups water, sugar, 1 cup coconut milk and 3/4 teaspoon salt. Bring to a boil, then reduce heat to low and cover. Cook for 20 minutes, then take it off the heat and let it stand for 5 minutes, still covered.

While the rice is cooking, peel the broccolini stalks and cut the whole thing into 1-inch lengths. Set aside.

In another bowl, toss the tofu with the with the sriracha and the remaining 3/4 teaspoon of salt. Set aside.

In a smaller bowl, stir the cornstarch, 1/4 cup chicken broth,  and 1/2 cup coconut milk until the cornstarch dissolves.

Heat a big heavy-bottomed skillet or Dutch oven over high heat. Add oil. Add broccolini and fry until it turns bright-green. Stir in the remaining 1/4 cup chicken broth. Once the liquid has evaporated (about 3 minutes), add the dressed tofu. Stir often and cook for 2 minutes. Stir the cornstarch mixture again and add it to the broccolini and tofu. Stir until the sauce is slightly thickened, about 3 minutes.

Fluff the rice and serve it with the broccolini mixture. Eat!


* We like Jasmine or Basmati rice 
** You could also use regular broccoli, stalks peeled and cut more finely