Spicy Orange Tofu & Broccoli with Basmati Rice

Directions

1. Rinse the basmati rice under cold water with a strainer, drain, then transfer to a small pot. Add salt and enough water, bring to a boil over high heat.
2. Zest half of the orange into a small bowl, then juice the whole orange into the same bowl. Stir in water, soy sauce, rice vinegar, honey, chili-garlic sauce, and cornstarch until smooth.
3. When the liquid boils, stir and cover the pot; reduce to low and simmer until the rice absorbs the liquid, about 15–18 minutes. Keep off the heat and let stand covered for 5 minutes.
4. Heat a skillet over medium heat and prepare the tofu.
5. Pat the tofu dry, then cut into medium cubes.
6. Lightly coat the bottom of the skillet with oil and cook the tofu, turning occasionally, until golden on all sides, about 7–9 minutes. Remove to a plate.
7. Peel and finely mince the garlic.
8. Wash the broccoli and cut into bite-sized florets; trim the stem and cut it into smaller pieces.
9. Add more oil to the skillet if needed, then sauté the garlic and broccoli, stirring until the broccoli is tender-crisp and bright green, about 3–4 minutes.
10. Return the tofu to the skillet and pour in the prepared sauce; toss to coat and cook until the sauce thickens, 1–2 minutes.
11. Fluff the rice with a fork, then serve the broccoli and tofu atop the rice.