Total Time

1 hour

Prep Time

15 minutes

Cook Time

45 minutes

(NYT cooking)

One pot is all you need to make custardy tofu, fluffy rice, crisp vegetables and a spicy sauce for dinner tonight. Toast rice with ginger and garlic for a fragrant base, then partway through steaming the rice, add broccoli florets. Once the rice is tender and the broccoli bright green, use the rice’s resting time to warm the tofu on top. The tofu’s marinade of peanut butter, soy sauce and chile crisp adds a punchy, creamy complement that completes the meal. If you want to use another vegetable instead of broccoli, you may need to adjust when it’s added to the pot: add sturdier vegetables like sliced carrots and winter squash with the rice, as they take longer to cook, and more delicate asparagus or spinach with the tofu.

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Ingredients

5 garlic cloves

1 3cm piece fresh ginger

1.5 cups brown rice

1 tablespoon toasted sesame oil, plus more for serving

Salt

2 tablespoons soy sauce, plus more for serving

2 tablespoons peanut butter

1 tablespoon chile crisp or chile sauce, plus more for serving

1 block extrafirm tofu, cut into ½cm cubes

1 head broccoli, in small florets

Fresh coriander and lime (optional, for serving)

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1. 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 3 cups water and ½ teaspoon salt. Bring to a boil, then cover, turn heat to low and cook for 20 minutes.

2. 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.

3. After the rice has cooked for 20 minutes, scatter the broccoli on top of the rice. Cover and cook until the rice is tender and the broccoli is bright green, another 10 to 15 minutes.

4. 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.