Gently poaching tofu is surprisingly silky and delicious, especially when you serve it up with garlicky rice, fresh cukes and herbs, and a dollop of salty black bean sauce.
Contains: soy and wheat
What You Get
Cooked white rice
Black bean sauce
What You'll Need
Pour the mushroom broth into a wide saucepan, and bring to a simmer. Drain and thickly slice the tofu into large rectangles. Add the tofu to the broth, turn down the heat to maintain a simmer, and poach until the tofu is soft and tender, 10 to 15 minutes.
Trim the broccoli. Toward the end of cooking, add the broccoli to the saucepan, and cook until bright green and tender-crisp, 3 to 5 minutes.
Meanwhile, peel and slice 3 cloves of garlic. Slice the cucumber. Separate the cilantro sprigs.
Reheat the rice in the microwave, 1 to 2 minutes or according to the package instructions. In a separate saucepan over low heat, warm 2 tablespoons vegetable oil. Add the garlic and stir until golden and fragrant, 2 to 3 minutes. Remove the pan from the heat. Add the rice to the pan, season with a pinch of salt, and stir to coat in the garlic oil.
Heap the garlic rice on plates and set the tofu slices and baby broccoli on the side, along with piles of cucumber slices and cilantro sprigs. Serve warm, with the black bean sauce for dipping or drizzling.