Tofu & Broccoli with Chinese Brown Sauce

I N G R EDI E N T S
2 cups of rice
2 cups + 2 tablespoons of water
2 cloves of garlic
1 small knob of ginger
1 head of broccoli
3 tbsp of soy sauce
2 tbsp of Chinese cooking wine
2 tbsp of hoisin
1 tbsp of honey
1 tbsp of sesame oil
¼ cup of chicken stock
1 tbsp of cornstarch

I N S T R U C T I O N S

1. Rinse the rice thoroughly until the water runs clear. Add the rice to an instant pot along with 2 cups and 2 tablespoons of clean water. Pressure cook for 4 minutes.
2. Bring a pot of water to a boil and preheat a skillet over low heat. Drizzle some oil into the skillet.
3. Slice the firm tofu into ½-inch-thick pieces and pat them dry to remove excess moisture. Season with salt and pepper, then place them in the skillet. Fry for 2 minutes on each side.
4. While the tofu cooks, chop your aromatics and broccoli. In a bowl, combine soy sauce, wine, hoisin sauce, honey, sesame oil, stock, and cornstarch. Whisk until smooth and free of lumps.
5. Drop the broccoli into the boiling water and cook for 2 minutes. Remove the tofu from the skillet, then add garlic and ginger to the pan. Sauté for 1 minute before pouring in the sauce mixture. Stir until the sauce thickens.
6. Cut the tofu into smaller pieces and add it to the skillet along with the cooked broccoli. Toss everything in the sauce, and serve over hot rice!