Broccoli in Garlic Sauce, Steamed Tofu with Savory Sauce and Steamed Brown Rice

Ingredients

• 1 block (16 oz) Silken Tofu (Or soft tofu)
• 3 tbsp Light Soy Sauce
• 1 tbsp Water
• 1 tbsp Shaoxing Wine (Optional, for depth)
• 1 tsp Sugar
• 1 tsp Toasted Sesame Oil
• 0.25 tsp White Pepper (Ground)
• 1.5 tbsp Neutral Oil (Such as canola, vegetable, or avocado oil)
• 2 stalks Scallions (Finely sliced, whites and greens separated)
• 1 inch Ginger (Peeled and julienned)
• 2 cloves Garlic (Thinly sliced)
• 1 tsp Toasted Sesame Seeds (For garnish)

Instructions

1. 1

   Prepare and Steam Tofu

   • Carefully remove the silken tofu from its package, draining any excess water. Do not press it.
   • Place the entire block on a heatproof, shallow dish with a lip to catch the sauce.
   • Set up a steamer over medium-high heat. Once the water is boiling, place the dish with the tofu inside.
   • Cover and steam for 8-10 minutes until the tofu is heated through and jiggly.
2. 2

   Mix the Sauce

   • While the tofu steams, in a small bowl, whisk together the light soy sauce, water, Shaoxing wine (if using), sugar, toasted sesame oil, and white pepper. Set aside.
3. 3

   Prepare Aromatics

   • After the tofu has steamed for 8-10 minutes, carefully remove the dish from the steamer. There will be hot water pooled around the tofu from steaming; carefully pour this water out.
   • Scatter the separated scallion whites, julienned ginger, and sliced garlic evenly over the top of the hot steamed tofu.
4. 4

Ingredients

• 1.5 cup long-grain brown rice (Ensure it's long-grain for the fluffiest result)
• 3 cup water (Use cold or room temperature water)
• 0.75 tsp salt (Optional, for seasoning)
• 1 tbsp olive oil (Optional, helps prevent sticking and adds flavor)

Instructions

1. 1

   Place the brown rice in a fine-mesh sieve. Rinse thoroughly under cold running water for about 1-2 minutes, or until the water runs clear. Drain completely. This step is crucial for removing excess surface starch, which ensures fluffy, separate grains.

2. 2

   In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the rinsed rice, water, salt, and olive oil (if using).

3. 3

   Bring the mixture to a rolling boil over high heat. Once it's boiling, give the rice one quick stir to prevent it from sticking to the bottom.

4. 4

   Immediately reduce the heat to the lowest possible setting. Cover the saucepan with the lid and let it simmer gently for 40 minutes. It is very important not to lift the lid during this time, as the trapped steam is what cooks the rice.

5. 5

   After 40 minutes, remove the saucepan from the heat but keep the lid on. Let it stand undisturbed for another 10 minutes. This resting period allows the grains to absorb any remaining moisture and firm up.

6. 6

   Finally, remove the lid and gently fluff the rice with a fork to separate the grains. Serve warm.