Crispy Tofu with Peanut-Lime Sauce, Broccoli, and Jasmine Rice

Instructions

1. 1

   Cook the rice

   Rinse the rice in a sieve under cold water until the water runs almost clear. Add it to a saucepan with 420 ml of water and 1 g of salt. Bring to a boil, cover, and simmer over low heat for 12 minutes. Remove from the heat and leave covered for another 10 minutes.

   
2. 2

   Roast the broccoli

   Preheat the oven to 220 °C. Cut the broccoli into small florets and toss with 15 ml of oil and 1 g of salt. Spread in a single layer on a baking sheet and roast for 18 to 22 minutes, turning the florets about halfway through. The broccoli should have browned edges and remain slightly crisp.

   
3. 3

   Pan-sear the tofu

   Pat the tofu dry with a paper towel and cut it into cubes about 2 cm across. Heat the remaining 10 ml of oil in a large frying pan. Cook the tofu over medium-high heat for 8 to 10 minutes, turning it occasionally so it develops golden-brown sides.

   
4. 4

   Make the peanut-lime sauce

   Squeeze about 25 ml of juice from the lime. Finely grate the ginger and crush the garlic. In a small saucepan, combine the peanut butter, soy sauce, lime juice, ginger, garlic, maple syrup, and 80 ml of water. Heat over low heat, stirring constantly, for 2 to 3 minutes, until the sauce is smooth and pourable. If it becomes too thick, stir in 1 to 2 tablespoons of water.

   
5. 5

   Assemble the bowls

   Fluff the rice with a fork and divide it among four bowls. Add the roasted broccoli and pan-seared tofu, drizzle with the sauce, and sprinkle with sesame seeds. Serve immediately while the tofu is warm and the broccoli still has browned, firm edges.