broccoli rabe...rapini, whatever you want to call it - it's GOOD.
a peppery-flavored (as opposed to bitter) green that you'll find often in italian recipes (remind me to share one with you for an appetizer that will make your guests forget all about the main course they were promised) but can easily be adapted to other cuisines. this one seems to veer a little further east.
|spicy tempeh with broccoli rabe|
here's the original recipe. the changes i made were - substituting udon for the wheat pasta and omitting the fennel and adding some nuoc gam (vietnamese dipping sauce) when serving, to make up for the flavor deficit.
here's the cubed tempeh (the udon noodles are cooking in the background)
and the sauce we will steam the tempeh cubes in (soy sauce, tomato paste, oregano, garlic, red pepper flakes, veggie broth....)
so we sauté the tempeh in the sauce for a few, then cover and steam 8 minutes.
add tempeh to udon noodles in large bowl:
wipe out pan and saute rapini with some garlic until bright green, add a bit of balsamic, then add to bowl with udon and tempeh
toss...add some nuac cham, and get out your chopsticks!