Two chicks stir fry

I know I wrote a post a while back stating that I rarely make stir fry, but this recipe is just too delicious and embodies spring in all of it's glory so I have to share it with you!  I call it "two chicks" stir fry because the recipe has chickpeas and chick weed (a lettuce similar to spinach).  The flavor combination is unbeatable and is best served with a side of brown rice.

Serves 2 hungry people

Ingredients


16oz organic tofu cubed (and drained as much as possible)
1/4 cup sesame oil
2 tablespoons sesame flakes
Olive oil spray
1/3 cup vegetable oil
1/2 onion thinly sliced
2 cloves of garlic thinly sliced
1 can of chickpeas (garbanzo beans) rinsed and drained
Juice of a lime
1/2 cup soy sauce
2 tablespoons dijon mustard
1 tablespoon red pepper flakes
2 large handfuls of chickweed (spinach can be used as an alternative)
1 large handful of broccoli rabe (also called rapini, broccoli can be used as an alternative)

1) Preheat the broiler
2) Toss tofu cubes with sesame oil and place on rimmed cookie sheet and sprinkle with sesame seeds
3) Cook under the broiler 5-6 minutes and then use a spatula to move around before putting back under the broiler for another 5-6 minutes.  You want the tofu to be a little bit brown so when you add it to the stir fry it doesn't break up.
4) Meanwhile heat a wok on high heat
5) Add vegetable oil and thinly sliced onions and garlic and cook 2-3 minutes
6) Add chickpeas and cook another 2-3 minutes, stirring to coat the oil and the onion and garlic.
7) While pan is still on high add lime juice, soy sauce, dijon mustard and red pepper flakes.  Stir and coat the beans and onions.
8) Add the tofu and stir to coat
9) Reduce heat to medium and add in chickweed and broccoli rabe.  You will need to use tongs to mix the greens in with the other ingredients.  Chickweed and broccoli rabe need about 5 minutes to cook down.
10) Remove from heat and serve stir fry on top of rice or noodles, or even eat by itself.  Enjoy with some hoisin sauce or garlic chili sauce!