One-Pot Tofu and Broccoli Rice

cooking.nytimes.com

Suspicious Duck

Be bold, take whisks.

4 garlic cloves

1 (1-inch) piece fresh ginger

1½ cups long-grain white rice, rinsed

1 tablespoon toasted sesame oil, plus more for serving

Salt

2 tablespoons soy sauce, plus more for serving

2 tablespoons peanut butter

1 tablespoon chile crisp or chile sauce, plus more for serving

1 (14- to 16-ounce) block extrafirm tofu, cut into ½-inch cubes

12 ounces small broccoli florets (about 6 cups)

Cilantro leaves and tender stems (optional, for serving)

Directions at cooking.nytimes.com

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