Asian-Style Tofu, Rice, and Broccoli Salad

1. Cook the Rice

In a saucepan, bring 2 cups of salted water to a boil. Once boiling, add the brown basmati rice. Reduce the heat, cover the pan, and let the rice cook for about 30 minutes. After it's cooked, let it stand for 5 minutes to finish absorbing any remaining water. Fluff the rice with a fork and transfer it to a large bowl to cool.

2. Marinate the Tofu

In a food processor, combine the sliced ginger, fresh lime juice, soy sauce, sriracha, and sesame oil. Process this mixture until smooth, and then pour it over the cubed tofu in a medium bowl. Gently toss the tofu to coat it evenly with the marinade.

3. Prepare the Vegetables

If using baby broccoli, steam them for about 3 minutes until they are tender-crisp. Transfer the steamed vegetables to a bowl of cold water to stop the cooking process, then drain them well.

4. Assemble the Salad

Cut the steamed vegetables into bite-sized pieces and add them to the bowl of cooled rice. Stir in the marinated tofu along with its marinade. Add the minced cilantro, mint, and basil, stirring everything together gently so that the flavors are evenly distributed.

5. Garnish and Serve

Garnish the salad with coarsely chopped dry roasted peanuts for a delightful crunch. Serve immediately and enjoy the fresh, vibrant flavors of this Ginger-Lime Tofu and Herb Rice Salad.