Cook time: 40 minutes
- 3/4 cup short-grain brown rice
- 3 garlic cloves
- 1 oz fresh ginger
- 1 bird’s eye chile
- 1 tbsp butter
- 10 oz Extra Firm Tofu
- 3 Green Onion Stalks
- 1 Celery Stalk
- 6 oz Chinese broccoli
- 1/4 cup cornstarch
- 1 tbsp butter
- 1/4 cup soy sauce
- 2 tbsp brown sugar
Other things you’ll need
- Grapeseed or Sesame oil
- Salt and Pepper
Add brown rice, 1 1/2 cups water, and a pinch of salt to a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until water is absorbed, 30 to 35 minutes. When finished remember to fluff cooked brown rice with a fork.
Peel and mince the garlic, ginger and shallot. Mince the bird’s eye chile. Drain the tofu, place between two folded paper towels and press with a pan or cast iron skillet. Cut tofu into 1-inch cubes. Chop scallions into 2 inch pieces. Thinly slice the celery. Roughly chop the Chinese broccoli.
Place the cubed tofu in a large bowl and toss with the cornstarch. Heat 2 tbsp grapeseed oil in a large nonstick skillet over medium-high heat. Add the cubed tofu and cook, tossing occasionally, until browned in places, 5 to 8 minutes. Transfer the crispy tofu to a bowl and sprinkle with salt and pepper.
Return skillet to medium heat and add butter. Once melted, add the minced garlic, minced ginger, minced shallot, and as much minced bird’s eye chile as you’d like. Cook until the shallot has softened, 1 to 2 minutes. Add the soy sauce and brown sugar to a small bowl and whisk until the sugar has dissolved.
Add the crispy tofu, chopped scallion, sliced celery, soy sauce mixture, and up to 1 tbsp pepper to the skillet. Cook until tofu is heated through, 3 to 4 minutes. NOTE: We’re not adding the Chinese broccoli yet.
Divide the cooked brown rice between bowls and top with black pepper tofu.
Add the chopped Chinese broccoli to the same skillet with 1/4 cup of water over high heat. Sprinkle with salt and cook until crisp-tender, 2 to 3 minutes. Top the tofu or serve the Chinese broccoli on the side. Enjoy!