Black Pepper-Crusted Tofu

Wash and dry the fresh produce. Drain the tofu and pat it dry with paper towels; cut it into 6 planks. Peel and thinly slice the garlic. Peel and mince the ginger. Cut off and discard the roots of the scallions; separate the white bottoms and green tops. Thinly slice the bottoms; slice the tops into ¼-inch pieces. Separate the Chinese broccoli stems and leaves; thinly slice the stems and roughly chop the leaves. Using a spice grinder or the bottom of a heavy pan, crack the black peppercorns in small batches (10 to 15 at a time), until they resemble a coarse grind.

In a small pot, heat 2 teaspoons of oil on medium-high until hot. Add the three quarters of the garlic and cook, stirring frequently, 1 to 2 minutes, or until golden brown and fragrant. Add the rice and cook, stirring frequently, 30 seconds to 1 minute, or until toasted. Add 2 cups of water and a big pinch of salt; increase the heat to high. Bring the mixture to a boil. Once boiling, cover and reduce the heat to low. Simmer 10 to 12 minutes, or until the rice is tender. Remove from heat and fluff the finished rice with a fork.

While the rice cooks, place the cornstarch in a small bowl. Add the tofu; toss to coat. Remove the tofu and sprinkle on all sides with as much of the crushed black peppercorns as you’d like, depending on how spicy you’d like the dish to be. Gently press the pepper into the tofu. In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the seasoned tofu and cook 4 to 5 minutes per side, or until browned. Transfer to a paper towel-lined plate and set aside. Wipe out the pan.

While the rice continues to cook, in the same pan used to cook the tofu, heat 2 teaspoons of oil on medium until hot. Add the ginger, white parts of the scallions, Chinese broccoli stems and remaining garlic. Cook, stirring frequently, 2 to 4 minutes, or until softened. Add the Chinese broccoli leaves and ¼ cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Remove from heat and set aside.

Just before the rice is finished, add the sweet soy sauce, ponzu sauce and sesame oil to the pan of vegetables. Add the browned tofu and cook on medium-high, stirring occasionally, 2 to 4 minutes, or until heated through. Season with salt and pepper to taste and remove from heat.

Divide the garlic rice and tofu and vegetables between 2 dishes. Garnish with the green parts of the scallions. Enjoy!