Black Pepper Tofu

Add brown rice, 1½ cups (3 cups) water, and a pinch of salt to a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until water is absorbed, 30 to 35 minutes. Fluff the cooked brown rice with a fork.

Peel and mince the garlic, ginger, and shallot. Mince the bird’s eye chile(s). Drain the tofu, pat dry with a clean kitchen towel, and cut into 1 inch cubes. Chop the scallions into 2 inch pieces. Thinly slice the celery. Roughly chop the Chinese broccoli.

Place the cubed tofu in a large bowl and toss with the cornstarch. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, tossing occasionally, until crispy and browned in places, 5 to 8 minutes. Transfer the crispy tofu to a paper towel-lined plate and sprinkle with salt.

Return the skillet to medium heat and add the butter. Once melted, add the minced garlic, minced ginger, and minced shallot, and as much minced bird’s eye chile as you’d like. Cook, stirring constantly, until the shallot has softened, 1 to 2 minutes. Add the tamari and brown sugar to a small bowl and whisk until dissolved.

Add the crispy tofu, chopped scallion, sliced celery, tamari mixture, and up to 1 tbsp (2 tbsp) pepper to the skillet. Cook, tossing occasionally, until the tofu is heated through and sauce is sticky, 3 to 4 minutes.

Divide the cooked brown rice between large bowls and top with black pepper tofu. Add the chopped Chinese broccoli to the skillet with ¼ cup (½ cup) water over high heat. Sprinkle with salt and cook until bright green and crisp-tender, 2 to 3 minutes. Serve the Chinese broccoli on the side. Enjoy!