MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: One-Pot Tofu & Broccoli Rice
 Categories: Vegetables, Rice, Nuts, Herbs, Chilies
      Yield: 4 Servings

      4 cl Garlic
      1    Fresh ginger piece (1")
  1 1/2 c  Long-grain white rice;
           - rinsed
      1 tb Toasted sesame oil;
           - more for serving
           Salt
      2 tb Soy sauce; more for serving
      2 tb Peanut butter
      1 tb Chile crisp or chile sauce;
           - more for serving
     16 oz Block extra firm tofu;
           - in 1/2" cubes
     12 oz Small broccoli florets (6 c)
           Cilantro leaves & tender
           - stems; for serving
           - (optional)

  Finely grate the garlic and ginger into a large pot or Dutch oven.
  Add the rice and sesame oil, set over medium heat and stir until
  fragrant, 2 to 4 minutes. Stir in 2-1/2 cups water and 1 ts kosher
  salt. Bring to a boil, then cover, turn heat to low and cook for
  10 minutes.

  While the rice cooks, stir together the soy sauce, peanut butter,
  and chile crisp in a medium bowl. Add the tofu and stir to coat;
  set aside.

  After the rice has cooked for 10 minutes, working quickly, scatter
  the broccoli on top of the rice and season with a pinch of salt.
  Cover and cook until the rice is tender and the broccoli is bright
  green, another 10 to 15 minutes.

  Turn off the heat, then scrape the tofu and sauce on top of the
  broccoli, cover and let rest for 10 minutes. Serve topped with more
  sesame oil, soy sauce, chile crisp, and cilantro as you like.

  Recipe by Ali Slagle

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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