Name: Black Rice Bowls with Tofu and Veggies Recipe
Prep time: 30 min
Cook time: 35 min
Yield: 6
Ingredients: For Miso Ginger Salad Dressing:; 1 piece fresh ginger; ½ clove garlic; ¼ cup water; 2 tbsp rice vinegar; 2 tbsp red miso; 1 tbsp low sodium soy sauce; 1 tbsp honey; ¼ cup olive oil; 1 tbsp sesame oil; For Baked Tofu:; 1 block extra firm tofu; Olive oil spray; 3 Scallions; For Rice:; 1 cup black rice or forbidden rice; 6 cups water; 1 tsp salt; For Pickles:; 1 cup rice vinegar; 3 tsp salt; 2 tsp sugar; ½ cup water; ½ small head of cauliflower; 3 persian cucumbers; 1 tbsp low sodium soy sauce; 1 tsp sesame oil; 1 bunch kale; 2 tbsp olive oil; salt

black rice bowls with tofu and veggies recipe

How To Make Black Rice Bowls with Tofu and Veggies

Black rice bowls are a mixture of tofu and a variety of veggies, drizzled with miso dressing. A burst of flavor with additional nutrients.

Preparation: 30 minutes

Cooking: 35 minutes

Total: 1 hour 5 minutes

Serves:

Ingredients

For the Miso Ginger Salad Dressing:

1piecefresh ginger,peeled and thinly sliced
½garlic clove,thinly sliced
¼cupwater
2tbsprice vinegar
2tbspred miso
1tbsplow sodium soy sauce
1tbsphoney
¼cupolive oil
1tbspsesame oil,toasted

For the Baked Tofu:

1blockextra firm tofu
olive oil spray
3scallions,thinly sliced, white and light green parts

For the Rice:

1cupblack rice,or forbidden rice
6cupswater
1tspsalt

For the Pickles:

1cuprice vinegar,unseasoned
3tspsalt,divided
2tspsugar
½cupwater
½smallhead of cauliflower,cut into florets
3persian cucumbers,small
1tbsplow sodium soy sauce
1tspsesame oil
1bunchkale,any kind, washed, dried and stems removed
2tbspolive oil
salt,to taste
almonds,toasted, for garnish
cilantro leaves,or Thai basil, for garnish
¼cupcurrants,for garnish

Instructions

Dressing:

In a blender, finely chop the ginger and garlic. Add the water, vinegar, miso, soy sauce, honey, olive oil, and sesame oil and blend until smooth.
Preheat the oven to 475 degrees F. Coat a baking dish or baking sheet with nonstick cooking spray. Cut the tofu into 1-inch cubes and thoroughly pat dry with paper towels.
Place the tofu in a bowl and add 3 tablespoons of the miso dressing. Toss to coat and transfer to the baking dish. Bake for 25 to 30 minutes or until golden brown.
Toss with the scallions and an additional 2 tablespoons of the miso dressing. Set aside.
In a large saucepan over high heat, bring 6 cups of salted water to a boil. Add the rice and cook for 25 to 30 minutes or until tender.
Drain in a fine-meshed sieve and transfer to a bowl until ready to use.

Pickle Brine:

In a bowl, stir together the vinegar, 1 teaspoon of the salt, and sugar until the salt and sugar dissolve. Stir in the water.
Place the cauliflower in a bowl and cover with 1 cup of the pickle brine. Let sit at room temperature for about 30 minutes.
With a mallet or heavy pan, gently whack the cucumbers to crack the skin. Cut them in half lengthwise and then into 1-inch pieces.
Sprinkle with the remaining 2 teaspoons of salt. Set a colander over a bowl, add the cucumbers, and allow them to drain for 15 minutes. Discard the liquid in the bowl.
To the now-empty bowl, add the cucumbers. Toss with the remaining pickle brin, soy sauce, and sesame oil.
In a large bowl, toss the kale with the oil. Using your fingers, gently massage the oil into the leaves for about 1 minute. Tear them into bite-size pieces as you work. Sprinkle lightly with salt to taste.

To assemble the bowls:

Divide the rice between four bowls and top with tofu, cauliflower pickles, smashed cucumbers, and kale.
Sprinkle with toasted almonds and currants. Serve with extra dressing on the side.