Tofu Peanut Stir-Fry

Add 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 tofu, tear into 2 inch pieces, and pat dry. Peel and mince the garlic. Thinly slice the Thai chile(s). TIP: Wash your hands and cutting board well after handling the chile.

Heat 1 tbsp (2 tbsp) vegetable oil in a large non-stick 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. TIP: Add more oil as necessary to crisp the tofu.

Wipe the skillet clean and return 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 1 minute. Sprinkle with salt and add charred broccoli to the plate with the crispy tofu.

Add peanut butter, tamari, sweet chili sauce, and 2 tbsp water to a small bowl, and whisk the peanut sauce.

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