Marinated tofu and broccoli skillet with basmati rice

Peel the garlic clove and the 5 g of ginger, then mince them finely.

Cut the 200 g of tofu into 2 cm cubes and put them in the mixing bowl. Add the 2 tbsp of soy sauce, the sesame oil, half the garlic and half the ginger, toss and let it marinate.

Rinse the 200 g of rice under cold water in the colander. Tip it into the saucepan with 300 ml of water and a pinch of salt, bring to a boil, cover and cook over very low heat. Turn off the heat and let it puff up, covered.

While the tofu marinates, break the 300 g of broccoli into small florets and rinse them.

Heat the olive oil in the skillet over medium-high heat. Drain the tofu, keeping the marinade in the bowl, then brown it on all sides, stirring now and then.

Add the broccoli, the rest of the garlic and ginger and 3 tablespoons of water. Cover and cook for 5 to 6 minutes over medium heat, until the broccoli is tender but still firm.

Pour the saved marinade into the skillet, toss for 1 to 2 minutes over high heat, then taste and adjust the salt and pepper. Serve over the rice, fluffed with a fork.