sriracha tofu with broccolini and coconut rice

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, 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, peeled and cut more finely