Black Rice Stir-Fry
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Whole Living, March 2012
- Yield Serves 4
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Ingredients
- 3 tablespoons vegetable oil
- 12 ounces firm tofu, drained, cut into 1-inch pieces
- Coarse salt
- 1 Japanese eggplant, halved lengthwise and sliced into 1/2-inch pieces
- 2 tablespoons minced fresh ginger
- 2 cloves garlic, minced
- 3 scallions, thinly sliced (white and green parts separated)
- 1/4 head red cabbage, sliced (4 cups)
- 1/2 bunch purple kale, torn into 2-inch pieces (3 cups)
- 2 cups cooked black rice (1 cup dry)
- 1 teaspoon Sriracha sauce
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons fresh lime juice
Directions
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Preheat a wok over medium-high heat for 1 minute. Add 1 tablespoon oil, swirling to coat. Season tofu with salt and cook until golden and crispy, about 5 minutes. Remove and set aside. Add 1 tablespoon oil and cook eggplant, stirring, until golden and tender, about 4 minutes. Remove and set aside. Add remaining tablespoon oil and cook ginger, garlic, and scallion whites, stirring, 1 minute. Add cabbage, kale, and 1/4 cup water and cook, stirring, until kale is tender, about 3 minutes.
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Mix in rice. Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce.
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Remove from heat; stir in lime juice. Garnish with scallion greens.
Best Stir-Fry we've tried to date! I surprised my wife with this dish. When she first saw it she looked at me with an expression that said "really now, you expect me to eat THIS!" Well things changed from her first bite.
I had trouble finding many of the ingredients, but found everything but the Japanese Eggplant at Whole Foods. I elected trying it with a smaller Globe Eggplant. I also boosted the Soy & Sriracha Sauces as we like a bit more kick. Excellent and we can't wait to try it again!