Teriyaki Broccolini bowl with Cashews
This delicious and healthy bowl is a little too simple to be true. All hail teriyaki sauce. Broccolini elevates the familiar teriyaki broccoli dish, and crisps up quickly with little time in the oven. Cashews add crunch while the dish stays fresh with a sprinkle of finely chopped fresh parsley.
| Yield: 4 servings | Time: 1 hour |
Illustration by Betsy Freeman, author of The One & Done Cookbook.
Ingredients
2 cups chopped broccolini
1 medium yellow onion, cut into ½-inch slices
1 (8-ounce) block firm tofu, drained and cut into ¼-inch-thick slices
1 tablespoon grated fresh ginger
2 tablespoons olive oil
1/2 teaspoon salt
Freshly ground black pepper
½ cup teriyaki sauce, plus more for serving
Serving suggestion
2 to 4 cups cooked rice
½ cup roasted cashews
4 tablespoons toasted sesame seeds
1 medium cucumber, peeled and thinly sliced
½ cup chopped parsley or cilantro (optional)
Sriracha sauce (optional)
Preheat the oven to 425 degrees. Toss together the broccolini, onion, tofu, ginger, and oil on a rimmed baking sheet. Shake on salt and black pepper.
Roast for 10 to 15 minutes.
Remove the baking sheet from the oven. Add the teriyaki sauce and flip the ingredients to make sure they’re covered with sauce on all sides.
Roast for 15 more minutes, or until the broccolini and tofu are slightly crispy.
Serve it on bowls of rice. Top with roasted cashews, sesame seeds, cucumber, parsley, and a dash of sriracha sauce, if you’d like.
Betsy Freeman is the author and illustrator of The One & Done Cookbook, on sale now.