Tofu Peanut Stir-Fry

Add midnight grains, 1½ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and simmer, stirring occasionally, until water is absorbed and grains are tender, 30 to 35 minutes. Remove from heat, covered, and set aside to steam for 5 minutes. (4-serving meal: use 3 cups water)

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook until lightly golden and crispy, 5 to 7 minutes. Transfer crispy tofu to a paper towel-lined plate and sprinkle with salt. (4-serving meal: use 2 tbsp vegetable oil) TIP: Add more oil as needed to crisp the tofu.

Wipe the large nonstick skillet clean and return to medium-high heat. Add broccoli and ¼ cup water and cover. Cook until crisp-tender and browned in places, 2 to 3 minutes. Add garlic and cook for 1 minute. Sprinkle with salt and add charred broccoli to the plate with the crispy tofu. (4-serving meal: use ½ cup water)

Divide the midnight grains between plates. Add crispy tofu and charred broccoli, and drizzle with Thai Peanut sauce. Sprinkle with peanuts and sesame seeds, and top with as much sliced Thai chile as you’d like. Tuck in!