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PdfQuickly wash the rice to get rid of the starch and then add it to an instant pot along with the water. Pressure cook the rice for 4 minutes.
Next, place a pot of water on the stove and bring it to a simmer. Then, get a pan preheating on low heat and drizzle in some oil.
Cut up the firm tofu into ½ inch slices and pat dry your firm tofu. Give it a sprinkle of salt and pepper and add to the pan.
While the tofu is frying, chop up your aromatics and broccoli. Set aside and flip your tofu to crisp up the other side.
Next, to a bowl add in your soy sauce, chinese cooking wine, hoisin sauce, honey, sesame, chicken stock, and cornstarch. Mix until everything is combined and there are no lumps.
Drop your broccoli into the simmering water and boil for 2 minutes. Take your tofu out and then add in the garlic and ginger. Fry for 1 - 2 minutes then add in your sauce. Stir until it thickens and bubbles away.
Cut up your tofu and then add in your boiled broccoli and tofu. Stir and serve with your hot rice!