Crispy Tofu with Peanut-Lime Sauce

Method

1. Rinse the rice, then simmer it covered with 1½ cups water and a pinch of salt over low heat for 15 minutes. Rest it off the heat, lid on, for 10 minutes.
2. Cut the tofu into 1-inch cubes and blot hard on a towel for 10 minutes. Toss with the cornstarch and kosher salt until every cube wears a dry, matte coat.
3. Heat half the oil in a 12-inch nonstick or cast-iron skillet over medium-high until it shimmers. Fry half the tofu, turning every 2 to 3 minutes onto a new side, 8 to 10 minutes in all, until deep golden and the cubes release on their own. Repeat with the remaining oil and tofu.
4. Whisk the peanut butter, tamari, lime juice, maple, garlic, ginger, sesame oil and 3 tbsp hot water until it pours like heavy cream. Add red pepper flakes to taste.
5. Wipe out the skillet and set it over medium-high. Add the broccoli with 2 tbsp water and a pinch of salt, cover for 3 minutes until bright green, then uncover and cook off the water for 1 minute.
6. Toss the tofu with half the sauce right before serving. Pile over the rice and broccoli, spoon on the rest of the sauce, and finish with peanuts and scallions.