Let us open our atlas to the country of Indonesia, from where satay hails. There's a wide variety of satay to sample, but the most common thread: a sauce made of peanut and soy. We've done our own satay spin here, marinating the tofu in a mix of soy, ginger, sugar, and turmeric and then adding the peanut sauce as a final touch. Close the atlas now, and get ready; wherever this meal is from, it's delicious and waiting for you.
Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and fluff rice. Cover again and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Line a plate with a paper towel. Cut tofu into six pieces across width. Place on towel-lined plate, cover with paper towel, and press to remove excess moisture. Set aside to allow as much moisture as possible to be removed.
Zest and halve lime. Quarter one half and juice remaining half.
Cut broccoli into large bite-sized pieces.
Marinate the Tofu
In a large mixing bowl combine 1½ Tbsp. lime juice, ginger, soy sauce, sugar, turmeric, and ¼ tsp. salt. Stir until sugar is dissolved.
Add tofu to bowl and toss to coat evenly. Marinate at least 5 minutes.
While tofu marinates, cook broccoli.
Cook the Broccoli
Place a large non-stick pan over medium-high heat.
Add 1 Tbsp. olive oil and broccoli to hot pan. Stir occasionally until lightly charred, 3-4 minutes.
Add garlic and ⅓ cup water. Cook until water evaporates and broccoli is tender, 3-4 minutes. If broccoli needs more time, add an additional ¼ cup water as needed.
Remove from burner and season with ¼ tsp. salt. Remove broccoli to a plate.
Wipe pan clean and reserve.
Cook the Tofu
Return pan used to cook broccoli to medium heat.
Add 1 Tbsp. olive oil and tofu to hot pan. Discard excess marinade. Cook undisturbed until lightly browned and warmed through, 2-3 minutes per side.
Plate dish as pictured on front of card, garnishing with peanut sauce, ½ tsp. lime zest, and lime wedges. Bon appétit!