Mix rice, 2 1/4 cups water and a pinch of salt in a pan; bring to a boil. Reduce heat to medium-low, cover and cook until rice is tender and liquid has been absorbed, 45 to 50 minutes. Remove from heat, fluff with a fork and let stand, covered, 10 minutes.
Warm oil in a skillet over medium-high heat. Add garlic and ginger; sauté until fragrant, about 30 seconds. Add broccoli and sauté for 2 minutes. Pour in 1/2 cup water and soy sauce. Cook, stirring, until broccoli is just softened, about 12 minutes. Add rice and tofu and cook, stirring, until heated through, about 3 minutes. Season with salt and pepper. Serve warm.
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