One pot tofu with broccoli and rice

 One pot tofu with broccoli and rice

From Ellen's kitchen, with thanks to the New York Times, serves 4

Ingredients:

• 4 garlic cloves
• 1 inch piece fresh ginger
• 1/2 cups rice
• 1 tbs sesame oil
• salt
• 3 tbs soy sauce
• 3 tbs peanut buttter
• 1.5 tbs Chile crisp or Chile sauce
• 1 block extra firm tofu, cut into 1/2 inch pieces
• 12 oz broccoli florets, about 6 cups
• chopped cilantro, optional

Finely grate:

•  garlic and ginger into Dutch oven.  Add sesame oil and rice and stir over medium heat until fragrant, about 2 minutes.  Add 2 1/2 cups water and 1 tsp salt.  Bring to a boil, then simmer covered for 10 minutes.

While rice cooks:

• Stir soy sauce, peanut butter and Chile crisp together and add to cut tofu in bowl.  Set aside.

After rice has cooked for 10 minutes:

• scatter broccoli over rice and season with a pinch of salt, return lid, and simmer for 10 more minutes, until broccoli is bright green.

Turn off heat:

• place tofu and sauce on top of broccoli, and let rest with lid on for another 10 minutes.  

Serve:

• adding more soy and chile sauce, and cilantro, as needed.