Black Pepper Tofu

Add short-grain brown rice, 1½ cups (3 cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 30 to 35 minutes. Fluff brown rice with a fork.

Peel and mince the garlic, ginger, and shallot(s). Mince the bird’s eye chile(s). Drain tofu, pat dry, and cut into 1 inch cubes. Chop scallions into 2 inch pieces. Thinly slice the celery. Roughly chop the Chinese broccoli. TIP: Make sure to wash your hands after prepping the chile(s).

Add cubed tofu and cornstarch to a large bowl, and toss. Heat 2 tbsp (4 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook, tossing occasionally, until browned in places, 5 to 8 minutes. Transfer crispy tofu to a paper towel-lined plate and sprinkle with salt. TIP: If necessary, work in batches for the 4 serving meal.

Return the skillet to medium heat and melt the butter. Add minced garlic, minced ginger, minced shallot, and 1 tsp (2 tsp) minced bird’s eye chile. Cook until shallot softens, 1 to 2 minutes. In a small bowl, whisk the tamari and brown sugar until sugar dissolves. TIP: Add more minced bird's eye chile if you prefer.

Add crispy tofu, chopped scallion, sliced celery, tamari mixture, and ¼ tsp (½ tsp) pepper to the skillet with the aromatics. Cook until tofu is heated through, 3 to 4 minutes. TIPS: Do not wash the skillet; we’ll use it again in the next step. Add more pepper, up to 1 tbsp (2 tbsp) total, if you prefer more spice.

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