Tofu Peanut Stir-Fry

Add the midnight grains, 1½ cups (3 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 the water is absorbed and grains are tender, 30 to 35 minutes. Remove from heat, covered, and set aside to steam for 5 minutes.

Drain the tofu, tear into 2 inch pieces, and pat dry with a clean towel. Peel and mince the garlic. Thinly slice the Thai chile(s).

Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add tofu nuggets and cook until lightly golden and crispy, 5 to 7 minutes. Transfer crispy tofu to a paper towel-lined plate and sprinkle with salt.

Wipe the skillet clean and return it to medium-high heat. Add broccoli and ¼ cup (½ cup) water and cover. Cook until crisp-tender and browned in places, 2 to 3 minutes. Add minced garlic and cook for an additional minute. Sprinkle charred broccoli with salt and add to the plate with the crispy tofu.

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