1-Pans Tofu with broccoli rice

• 4 cloves garlic, finely chopped
• 1 piece fresh ginger (5cm), grated
• 300 g long grain white rice, rinsed
• 1 tablespoon toasted sesame oil, plus extra for serving
• 4 teaspoons The Spice Club Indo spice mix
• 2 tablespoons soy sauce, plus extra for serving
• 2 tablespoons peanut butter
• 1 tablespoon chili sauce or chili crisp, plus extra for serving
• 400-450 g extra firm tofu, cut into 1.5 cm cubes
• 340 g small broccoli florets (about 6 cups)
• Coriander leaves and tender stems (optional, for serving)

Step 1: Preparation

• Heat the sesame oil in a large deep pan or wok over medium heat.
• Add the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.

Step 2: Prepare the sauce

• In a small bowl, combine the soy sauce, peanut butter, and chili sauce. Stir until smooth.

Step 3: Add the rice

• Add the rinsed rice to the pan and fry for 2 minutes, so that the rice is lightly toasted.
• Add the The Spice Club Indo spice mix and stir well.
• Add the sauce to the pan with the rice, followed by water (see directions on the rice package. Stir well.

Step 4: Cook the tofu and broccoli

• Place the tofu cubes on top of the rice and divide the broccoli florets over it.
• Cover the pan, reduce heat to low and simmer for 18-20 minutes until rice is cooked and water is absorbed. Add water if rice sticks.

Step 5: Serve

• Remove the pan from the heat and let it rest for 5 minutes.
• Serve the tofu with broccoli and rice straight from the pan. Sprinkle with extra sesame oil and soy sauce to taste.
• Garnish with fresh coriander leaves, the spice club poke and extra chili sauce, if desired.