Lacquered tofu with black rice and greens is an amazing food trio. Golden sautéed tofu gets a tamari and maple syrup varnish. This combination, the caramelly sweet tofu and exotic nutty black rice, along with the slightly bitter sautéed greens, makes one delicous plant-based meal!
About black rice:
Legend says that the Emperors of China excluded all others from eating black rice. No peasants could indulge. More than once I’ve heard this very healthy rice referred to as forbidden rice.
But know that Lotus Foods, seller of high quality rice, (affiliate link) has trademarked the word “Forbidden” for their brand only, so we are forbidden to call it Forbidden, unless of course we are using Lotus Forbidden Rice.
To make this recipe:
You will want a saucepan for the rice, a non-stick skillet for the tofu, and a third skillet for the greens. I am lucky my husband does the dishes. Though he teases me that I am spoiled from 30 years in a professional kitchen, with dish stewards ready to wash all the pots and pans, utensils and mixing bowls I can get dirty.
This recipe might make a 3-pot mess–but it comes together in less than an hour. Start the rice first, and while it’s cooking, press the moisture from the tofu, cut it into small cubes, and sauté until golden on a few sides.
When the rice is done, sauté the greens until they wilt, add the sauce, then stir the rice into the greens.
Keep warm while you glaze the tofu with maple and tamari.
Lacquered tofu with and black rice and greens is adapted from the recipe for Caramelized Golden Tofu in Deborah Madison’s cookbook Vegetarian Cooking for Everyone. (Affiliate link.)
Make it a fabulous week–get in the kitchen and cook a delicious plant-based dinner!
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Lacquered Tofu with Black Rice and Greens
Ingredients
- ¾ cup black rice
- 1 ½ cups water
- 1 large pinch sea salt
- 14 ounces (or thereabouts) extra firm tofu, drained
- 2 tablespoons coconut oil or other high-heat tolerant oil, divided
- 1 tablespoon rice wine vinegar
- 2 tablespoons rice wine (mirin)
- 5 tablespoons maple syrup, divided
- 2 teaspoons chopped fresh ginger
- 4 tablespoons tamari soy sauce, divided
- 1 tablespoon toasted sesame oil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon fine sea salt
- 1 clove garlic, minced
- 8 ounces spinach
- 4 ounces arugula
Instructions
- Rinse the rice. Bring it to a boil in the saucepan with the water and salt. Lower the heat to a weak simmer, cover, and cook until the liquid is absorbed, about 45 minutes.
- Meanwhile, cut the tofu crosswise into six (1/2-inch) rectangles. Press out excess water: place the tofu in a large shallow dish on top of a clean tea towel (without terrycloth nubs.) Fold the towel over the tofu. Place a second dish on top, one that fits inside the first, and put something heavy in the dish–I use my blender. After 5 or 10 minutes the tea towels will have absorbed excess water, and the tofu pieces will be easy to pick up. Cut the rectangles into cubes, more or less ½ to ¾-inch square.
- Heat the first tablespoon of coconut oil in a large nonstick skillet over medium heat. Toss in the tofu cubes, making sure each cube is touching the oil/pan. Let the tofu cook 5 to 8 minutes, resisting the urge to move it until golden on that side. Turn and cook another side. Remove to paper towels and set aside. Don’t wash the skillet, unless it wasn’t truly non-stick; you will use it for the tofu lacquering.
- While the tofu and rice cook, in a small bowl mix the rice wine vinegar, rice wine, 2 tablespoons of the maple syrup, the ginger, one tablespoon of tamari, the sesame oil, red pepper and salt. Set aside.
- Heat the remaining tablespoon of coconut oil in a second skillet over medium-high flame. Add the garlic and cook about 30 seconds. Add the spinach and arugula. You may need to add these greens in stages, stirring and allowing time for them to wilt. Pour the rice vinegar mixture over the wilted greens and cook so the greens are coated with the sauce.
- Check the rice. If there is no liquid remaining and the rice is completely cooked, stir the rice into the greens mixture.
- In the tofu skillet, heat the remaining 3 tablespoons of tamari with the remaining 3 tablespoons of maple syrup. When the tamari syrup is bubbling, toss in the cooked tofu cubes. Cook and stir until the cubes are glazed, about 3 minutes.
- To serve, transfer the rice and greens to a serving bowl. Pour the lacquered tofu on top.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator. The numbers will vary based on the quantity consumed, brands used and any substitutions.
