For the best flavor, make the broth ahead of time—ideally the day before—to give the flavors time to develop. Refrigerate until needed, then reheat before serving.
Brothy Rice Ingredients
1
Tbsp
Neutral Oil
1
small
White Onion
(roughly chopped, charred if possible)
1
2-inch piece
Fresh Ginger
(peeled, charred if possible)
1
tsp
Black Peppercorns
1
optional
Whole Clove
4
cloves
Fresh Garlic
(smashed)
6
cups
Low-Sodium Vegetable Broth
1
tsp
plus more to taste
Salt
¼
tsp
optional
MSG
Cumin-Spiced Tofu Ingredients
2
Tbsp
Soy Sauce
1
Tbsp
optional
Dark Soy Sauce
1
Tbsp
Rice Vinegar
1
tsp
or agave
Brown Sugar
1
block
16oz
Extra-Firm Tofu
(pressed, then shredded or crumbled)
2
Tbsp
Neutral Oil
1
medium
Onion
(diced)
6
cloves
Fresh Garlic
(minced)
1
Serrano Chili
(diced)
2
tsp
Ground Cumin
½
tsp
Ground Ginger
½
tsp
Ground Coriander
½
tsp
Smoked Paprika
1
cup
loosely packed
Thai Basil
½
cup
Fresh Cilantro
(minced)
½
cup
plus more for garnish
Green Onion
(thinly sliced)
to taste
Salt and Pepper
For Serving Ingredients
for serving
White Rice
(cooked)
optional, for garnish
Chili Oil
Make the Broth Directions
1
Heat the oil in a pot over medium heat. Once hot, add the white onion (1), ginger, peppercorns (1 tsp), clove, and garlic (6 cloves, minced).
2
Pour in the broth (6 cups) and season with ½ tsp salt. Bring to a boil.
3
Once boiling, reduce heat to low, cover with the lid slightly ajar, and simmer for at least 1 hour — the longer the better. 3–4 hours will give you a deeply flavorful broth (6 cups).
4
Strain through a fine mesh sieve, discarding the solids. Return the broth (6 cups) to the pot.
5
Stir in MSG if using. Taste and adjust seasoning. Keep warm over low heat.
Cook the Tofu Directions
1
While the broth (6 cups) simmers, prepare the tofu (1 block). Whisk together the soy sauce (2 Tbsp), dark soy sauce (1 Tbsp), rice vinegar (1 Tbsp), and brown sugar (1 tsp) in a large bowl.
2
Add the tofu (1 block) and toss until thoroughly coated. Set aside.
3
Heat the oil in a large sauté pan over medium heat. Once hot, add the onion (1, diced), garlic (6 cloves, minced), and serrano chili (1, diced). Cook for 1–2 minutes.
4
Season with cumin (2 tsp), ground ginger (½ tsp), coriander (½ tsp), and smoked paprika (½ tsp). Stir and cook for another 1–2 minutes to bloom the spices.
5
Add the tofu (1 block) and cook, stirring occasionally, until browned and crisp around the edges, 12–15 minutes.
6
Add the basil (1 cup), cilantro (½ cup), and green onion (½ cup). Cook, stirring often, until just wilted, 2–3 minutes. Taste and adjust seasoning.
7
To serve, add rice to a bowl, top with the cumin (2 tsp)-spiced tofu (1 block), and ladle in some broth (6 cups). Garnish with green onion (½ cup) and chili oil.