Four Nights A Week

Whenever I see a recipe in the New York Times that has been developed by Ali Slagle, I know it will be stellar – easy to cook and delicious. This offering contributed by Ali to the New York Times Cooking Section last March is that and then some.

This recipe is gifted from my subscription to the Times, but it won’t be available forever. I’ve included the ingredient list below so you know what ingredients you’ll need ahead of time. If you like it, you will probably want to subscribe to Ali Slagle’s Newsletter, 40 Ingredients Forever, or even better, buy her cookbook, I Dream of Dinner, available through her website.

One-Pot Tofu and Broccoli Rice

Ali Slagle, New York Times

Ingredients

• garlic cloves
• fresh ginger
• long-grain white rice
• toasted sesame oil
• soy sauce
• peanut butter
• chile crisp or chile sauce
• block of extra firm tofu
• small broccoli florets
• cilantro