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Lacquered Tofu with Black Rice and greens on white plate with fork
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Lacquered Tofu with Black Rice and Greens

These addictive caramelized tofu gems over sweet and sour sautéed greens go so well with nutty black rice--you are in for a magical surprise!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: black rice, leafy greens, tofu
Servings: 4 servings.
Calories: 325kcal

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

Calories: 325kcal | Carbohydrates: 50g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Sodium: 1287mg | Potassium: 746mg | Fiber: 3g | Sugar: 17g | Vitamin A: 6026IU | Vitamin C: 20mg | Calcium: 174mg | Iron: 4mg