Rapini Stir-Fry

Rapini Stir-Fry
Author: Chef JR Jacobson
Photograph: Xuan Huang

Whip up a quick and nutritious meal with our rapini stir-fry recipe. Fresh rapini sautéed with garlic and spices for a flavorful dish.


Per serving: 298.48 calories, 14.19g protein, 20.72g fat, 20.45g carb, 8.85g dietary fiber, 2.86g saturated fat, 6.81g total sugar, 0.0g added sugar
Significant source for: Protein, Fiber, Calcium, Iron, Magnesium, Phosphorus, Zinc, Copper, Manganese, Selenium, Vitamin A, Vitamin E (alpha-tocopherol), Vitamin C, Thiamin, Riboflavin, Niacin, Pantothenic acid, Vitamin B-6, Vitamin K (phylloquinone), Folate.


4 Servings

1  (1 lb) block extra-firm tofu, pressed and cut into 1-inch cubes

2  tablespoons olive oil, divided

1  teaspoon salt, divided

1  bunch rapini, cut into 3-inch sections

8  ounces shiitake mushrooms, trimmed and sliced

4  cloves garlic, minced

2  tablespoons teriyaki sauce

1  tablespoon ground cumin

1  tablespoon sesame seeds, toasted (optional)

   Ground black pepper


step 1.

Preheat oven to 400°F.

step 2.

In a medium mixing bowl, combine tofu, 2 tablespoon oil, and 1 teaspoon salt; toss well to coat. Transfer tofu mixture to a rimmed baking sheet, bake for 20 minutes.

step 3.

In a large stock pot, bring water to a boil. Insert a steamer basket filled with rapini. Blanch for 1 to 2 minutes or until rapini is al dente. Immediately plunge rapini into an ice water bath, 30 seconds. Drain and set aside.

step 4.

In a large wok, heat remaining 2 tablespoon oil over medium heat. Add mushrooms and garlic; cook, stirring occasionally, until softened about 3 minutes.

step 5.

Add teriyaki, cumin, remaining 1 teaspoon salt, baked tofu, and rapini; cook, stirring frequently, until rapini is reheated, about 3 minutes.

step 6.

Remove from heat, sprinkle with toasted sesame seeds and black pepper to serve.