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This is a simple, delicious stir-fry. The sticky rice is key to bringing all the flavors together. (* Indicates CSA vegetables.)
  • 4 tbsp soy sauce
  • 1 1/2 tbsp honey
  • 1/4-1/2 tsp dried crushed red pepper
  • 3-5 cloves garlic, minced
  • 1 1/2 tbsp fresh ginger, minced
  • 1 bunch broccoli crowns*, separated into small florets
  • 2 tbsp peanut oil
  • 1 large vidalia onion, sliced
  • 1 bunch bok choy*, rinsed and chopped
  • 1 bunch tatsoi*, rinsed and chopped
  • 1 small bunch green onions, chopped*
  • 1 package organic extra firm tofu, drained & patted dry with paper towels, and cut into 1/2 inch cubes
  • 1/4 cup lightly salted peanuts, finely chopped
  • Sticky Rice


  1. In a small bowl, combine soy sauce through ginger. Set aside.
  2. In a pressure cooker, cook broccoli crowns until just tender (bring to pressure then put the broccoli in a colander and rinse in cool water to stop the cooking). (Note: if you do not have a pressure cooker, steam or boil the broccoli until just tender and rinse in cold water.)
  3. Heat 1 tbsp peanut oil over medium-high in a large saute pan. Saute onions until translucent. Add soy sauce mixture, bok choy, and tatsoi. Cook over medium-low heat, until bok choy and tatsoi begin to wilt. Remove from heat when the stems of the bok choy are tender. (about 5 minutes)
  4. Meanwhile, in a separate large saute pan, heat 1 tbsp peanut oil over medium-high heat, add tofu and saute until browned on all sides.
  5. To serve, place about 1/2 cup sticky rice in a bowl, top with 1 cup onion/greens mixture, and tofu. Sprinkle with chopped green onions and chopped peanuts.