Subj : NYT Most Popular 2024-40
To : All
From : Dave Drum
Date : Mon Jan 27 2025 13:58:30
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: One-Pot Tofu & Broccoli Rice
Categories: Vegetables, Rice, Nuts, Herbs, Chilies
Yield: 4 servings
4 Garlic cloves
1 (1") piece fresh ginger
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 extrafirm tofu; in
- 1/2" cubes
12 oz (6 c) small broccoli
- florets
Cilantro leaves & tender
- stems; opt, for serving)
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
21/2 cups water and 1 teaspoon 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.
By: Ali Slagle
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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