One-Pot Tofu & Broccoli Rice

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One-Pot Tofu & Broccoli Rice

A cozy, one-pot rice dish with tender tofu, steamed broccoli, and a savory peanut-ginger sauce. Simple, comforting, and perfect for low-effort weeknight dinners or meal prep.
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Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Meal Type: Dinner, Main Course
Special: 10 Ingredients or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather)
Tool: Stove
Ingredient: Broccoli, Peanut Butter, Rice, Tofu
Servings: 4
Ingredients
  • 4 clove(s) garlic finely grated
  • 1 inch piece fresh ginger finely grated
  • 1 1/2 cup(s) long-grain white rice rinsed
  • 1 tablespoon(s) toasted sesame oil
  • 2 3/4 cup(s) water
  • 1 teaspoon(s) salt plus more to taste
  • 1 block(s) (14 oz / 400 g) extra-firm tofu cut into ½-inch cubes
  • 12 oz broccoli florets
Sauce:
  • 2 tablespoon(s) soy sauce (gluten free if preferred)
  • 2 tablespoon(s) natural peanut butter
  • 1 tablespoon(s) chili crisp
US Customary - Metric
Instructions
  • Start the rice: In a large pot with a tight-fitting lid, add the garlic, ginger, rice, and sesame oil. Cook over medium heat for 2–3 minutes, stirring frequently, until fragrant.
  • Simmer: Add the water and 1 teaspoon salt. Bring to a boil, then cover, reduce the heat to low, and cook for 10 minutes.
  • Prepare the tofu: While the rice cooks, add the tofu to a bowl along with the soy sauce, peanut butter, and chili crisp. Gently toss until the tofu is evenly coated.
  • Add the broccoli: After the rice has cooked for 10 minutes, quickly scatter the broccoli over the top. Season lightly with a pinch of salt, cover again, and cook for another 10–15 minutes, until the rice is tender and the broccoli is bright green.
  • Finish: Turn off the heat. Spoon the tofu mixture evenly over the rice and broccoli. Cover and let rest for 10 minutes so everything warms through and the flavors meld.
  • Serve: Gently fluff and mix before serving so the sauce is distributed throughout.
Notes
Oil-free option: Skip the sesame oil and chili crisp. Sauté the garlic, ginger, and rice with a splash of water or vegetable broth instead, and add chili crisp-style heat using chili flakes or sambal. The flavor will still be good, but less rich.
Make-ahead: Stores well in the fridge for up to 4 days. Reheat gently with a splash of water to loosen the rice.
Serving suggestions: Finish with fresh cilantro, sliced green onions, or a squeeze of lime.
Veggie swaps: Cauliflower florets, snow peas, or sliced bell peppers work well in place of broccoli.
Protein swaps: Tempeh cubes or edamame can be used instead of tofu.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 457kcal | Carbohydrates: 67g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1221mg | Potassium: 585mg | Fiber: 4g | Sugar: 4g | Vitamin A: 530IU | Vitamin C: 77mg | Calcium: 107mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan