One-Pot Tofu and Broccoli Rice

Ingredients

• 1 block (14 oz) firm or extra-firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil (or olive oil)
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 1 cup uncooked jasmine or basmati rice
• 2 cups vegetable broth
• 2 cups broccoli florets
• 1 tablespoon rice vinegar (optional)
• Salt and pepper to taste
• Green onions and sesame seeds for garnish

Instructions

1. Cook the tofu:
   Heat sesame oil in a large pot over medium heat. Add tofu cubes and cook until golden brown on all sides. Remove and set aside.
2. Sauté aromatics:
   In the same pot, add garlic and ginger. Sauté for about 1 minute until fragrant.
3. Add rice and broth:
   Stir in rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
4. Add broccoli:
   Add broccoli florets and cooked tofu back to the pot. Cover again and cook for another 8–10 minutes, until rice is tender and the liquid is absorbed.
5. Season and serve:
   Drizzle with soy sauce and rice vinegar, then season with salt and pepper. Garnish with green onions and sesame seeds before serving.