Wok-Charred Tofu and Broccoli in Garlic-Ginger Pepper Sauce

Ingredients

• 1 cup brown rice, rinsed
• 2 cups water (or per your rice cooker's directions)
• 1 block (14 oz) extra-firm tofu, pressed and cut into 3/4-inch cubes
• 2 tablespoons cornstarch
• 3 tablespoons neutral oil (peanut, canola, or grapeseed), divided
• 1 large head broccoli (about 1 lb), cut into bite-size florets, stems peeled and sliced
• 1 large shallot, thinly sliced
• 6 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1/2 teaspoon red pepper flakes
• 1/3 cup low-sodium soy sauce
• 1/2 cup vegetable broth or water
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar or honey
• 1 1/2 teaspoons coarsely cracked black pepper, plus more to finish
• 2 teaspoons cornstarch (for the sauce slurry)
• 2 teaspoons toasted sesame oil
• Kosher salt, to taste

Instructions

1. Add the rinsed rice, water, and a pinch of salt to a rice cooker. Set it to the brown rice setting and start it — it will hold on warm until you’re ready to serve.
2. Press the tofu in a tofu press for 20 minutes (or set it between paper towels on a plate with a heavy pan or a few cans stacked on top). Cut into 3/4-inch cubes, pat dry, and toss with 2 tablespoons cornstarch and a pinch of salt until evenly coated.
3. Whisk together the soy sauce, broth, rice vinegar, brown sugar, cracked black pepper, and the 2 teaspoons cornstarch slurry in a small bowl. Set aside near the stove.
4. Heat a wok over high heat until it just begins to smoke. Add 2 tablespoons of oil and swirl to coat. Add the tofu in a single layer and let it sit undisturbed 3 to 4 minutes until deeply golden underneath. Toss and continue cooking 4 to 5 minutes more until crisp on most sides. Transfer to a plate.
5. Add the remaining tablespoon of oil to the wok. Add the broccoli and stir-fry over high heat 4 to 5 minutes, pressing the florets against the hot metal so they blister and char in spots. Splash in 2 tablespoons of water, cover for 1 minute to steam, then uncover and cook off any remaining liquid.
6. Push the broccoli to the side and add the shallot, garlic, ginger, and red pepper flakes to the center of the wok. Stir-fry 45 seconds to 1 minute until fragrant and just beginning to color — do not let the garlic burn.
7. Return the tofu to the wok. Give the sauce a quick re-whisk and pour it in. Toss everything together over high heat 1 to 2 minutes until the sauce thickens and coats every piece.
8. Kill the heat, drizzle in the sesame oil, and toss once more. Taste and adjust with salt or another crack of pepper.
9. Fluff the rice and divide between bowls. Spoon the tofu and broccoli alongside, scraping every bit of sauce from the wok.