Lemongrass Tofu and Broccoli with Jasmine Rice

Crisp turmeric-lemongrass tofu, charred broccoli and soft onions. The marinade doubles as the sauce.

8

servingsDinner for two, plus three meals of leftovers

Ingredients

Steps

    Leftovers

    Store rice and stir-fry in separate containers, up to 4 days in the fridge. Add cilantro and lime only when serving.

    Reheat rice covered with a splash of water. Re-crisp tofu in a hot skillet for a few minutes instead of the microwave.

    Adapted from Hetty Lui McKinnon's Lemongrass Tofu and Broccoli (NYT Cooking).