Tofu broccoli rice

Ingredients

• Tofu14 oz · firm tofu, drained and patted dry
• Broccoli3 cups · small florets
• Rice1 cup dry · rinse if directed on packet
• Soy sauce2 tbsp · liquid seasoning
• Garlic2 cloves · minced or thinly sliced
• Peanut butter · optional2 tbsp · creamy or smooth spoonable nut butter
• Lime · optional1 · fresh juice or wedge finish

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

1. 1Press or pat dry the tofu, then cut it into cubes so it browns instead of steaming.
2. 2Cut broccoli into small florets, mince garlic, and mix the soy sauce with an equal amount of water.
3. 3Start the dry rice before cooking the tofu unless using leftover rice.
4. 4Rinse the rice. Add to a saucepan with 1½ times its volume of water and a pinch of salt. Bring to a boil, cover and simmer on low for 12–15 minutes, then rest off the heat for 5 minutes. Follow the packet if its variety needs a different ratio or timing.
5. 5While rice cooks, heat a thin layer of oil in a wide skillet over medium-high heat. Brown dry tofu cubes for 8–10 minutes, turning occasionally, then transfer to a plate.
6. 6Add broccoli and a splash of water to the pan. Cover over medium heat for 3–4 minutes, then uncover for 1–2 minutes until crisp-tender.
7. 7Add garlic and stir for 30 seconds. Return tofu, add soy sauce and toss for 1–2 minutes. If using optional peanut butter, loosen it with a little hot water before adding. Serve over rice, with optional lime.