Chinese Broccoli and Tofu

Put the rice in a medium saucepan along with 1 1/2 cups water and a pinch of salt and bring it to a boil. Lower the heat so it bubbles gently but steadily; cover and cook, undisturbed, until the rice is tender and the water is absorbed, 20 to 25 minutes. Remove the pan from the heat and keep it covered.

Put the peanut butter in a small bowl along with 1 tablespoon soy sauce, the vinegar, sesame oil, 1 teaspoon sambal oelek, and 2 tablespoons hot tap water and whisk until smooth; set aside. Peel and chop the ginger. Chop 2 cloves of garlic. Rinse, dry, and trim the broccoli; cut it into 2-inch pieces. Cut the tofu into 1-inch cubes.

Put a wok or large skillet over high heat. When it’s hot, add 1 tablespoon vegetable oil and the tofu, in a single layer if possible, and cook, stirring occasionally until the tofu is golden and crisp on the bottom, 3 to 5 minutes. Transfer the tofu to a plate.

Add the remaining tablespoon vegetable oil, the ginger, and garlic to the pan and cook until they’re fragrant, about a minute. Add the broccoli and remaining tablespoon soy sauce and cook, stirring frequently until the broccoli is bright green and tender, 3 to 5 minutes.

Add the peanut sauce and tofu to the pan and stir carefully with a spatula or wooden spoon. Taste and adjust the seasoning. Serve the broccoli and tofu over the rice and pass the remaining sambal oelek at the table.