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Lacquered Tofu with Spinach, Arugula and Black Rice

Lacquered tofu with spinach, arugula and black rice is a magical surprise of a meal. The tofu, already golden sautéed, transforms into caramel sweet with a soy sauce and maple syrup varnish. Top exotic nutty black rice with these lacquered tofu gems along with sweet and sour sautéed greens. A glorious plant-based treat!Lacquered Tofu with Spinach, Arugula and Black Rice

I added garlic scapes and pea shoots to the mix of greens because they are in our Ranui Gardens CSA box this week. If you don’t have scapes or shoots, substitute a garlic clove and arugula, spinach or other nutritious green.

tofu cubes cooking for Lacquered tofu

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. Lotus Foods, seller of high quality rice, has trademarked the word Forbidden so we are forbidden to call it Forbidden, unless of course we are using Lotus Forbidden Rice. Black rice allowed.

Lacquered Tofu

This is a three burner stove-top meal—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. He teases me that I am spoiled by my 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 about an hour. Start the rice first, and while it is steaming, press the moisture from the tofu and prepare all the other ingredients.

Lacquered Tofu with Spinach, Arugula and Black Rice

Lacquered Tofu with Spinach, Arugula and Black Rice recipe adapted from Caramelized Golden Tofu recipe in Deborah Madison’s cookbook Vegetarian Cooking for Everyone.

Make it a fabulous weekend–get in the kitchen and cook something delicious!

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1 comment

  • […] My experience is that high quality is what Nordic Ware sells. As a pastry chef, I spec’d their popover pans for baking chocolate bouchons. At home our treasured 12-inch non-stick skillet happens to be—yep–Nordic Ware. (We love our well-seasoned cast iron skillets, but sometimes non-stick is the only tool for jobs like sautéed tofu.) […] Reply · 26 July, 2016

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