One-Pot Tofu & Broccoli Rice

Serves

4

Prep Time

10 minutes

Cook Time

50 minutes

Ingredients

4 cloves garlic, finely grated
1-inch fresh ginger, finely grated
10.5 oz (300 g) long-grain white rice, rinsed
1 tbsp toasted sesame oil
2 tbsp tamari
2 tbsp peanut butter
1 tbsp chili crisp oil
1 lb (450 g) extra firm tofu, cut into ½-inch cubes
12 oz (340 g) broccoli florets

Nutrition

(Per Serving)

Calories

526

Fats

18 g

Protein

21 g

Carbs

70 g

Instructions

  • In large pot, combine garlic, ginger, rice, and sesame oil. Cook over medium heat for 2 to 4 minutes until fragrant.
  • Add 20 fl oz (600 ml) water and 1 teaspoon salt. Bring to a boil, then cover, reduce heat to low, and cook for 10 minutes.
  • In separate bowl, mix tamari, peanut butter, and chili crisp oil. Add tofu and toss to coat.
  • After 10 minutes, scatter broccoli over rice. Season lightly with salt. Cover and cook for 10 to 15 minutes, until rice is tender.
  • Turn off heat, add tofu mixture on top, and cover again. Let rest for 10 minutes.
  • Serve with cilantro and extra sauce, if desired.