Forbidden Rice Bowl with Crispy Tofu

Ingredients

• 1 cup forbidden rice (black rice)
• 14 oz firm tofu, pressed
• 3 tbsp soy sauce
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 medium cucumber, sliced
• ¾ cup frozen edamame, thawed

Instructions

1. 1

   Boil rice in salted water until tender and liquid is absorbed, about 25 minutes.

2. 2

   Cut pressed tofu into 0.75-inch cubes. Pat dry with paper towels.

3. 3

   Heat 2 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.

4. 4

   Add tofu cubes in a single layer. Cook without stirring 4 minutes until edges brown.

5. 5

   Stir tofu and cook 3 more minutes until all sides are golden and crispy.

6. 6

   Whisk soy sauce, ginger, garlic, and vinegar in a small bowl.

7. 7

   Pour glaze over tofu in pan. Toss to coat, cooking 1 minute until caramelized.

8. 8

   Divide rice between 2 bowls. Top with tofu, cucumber, and edamame.

9. 9

   Drizzle remaining glaze from pan over each bowl. Serve hot.

Tools you’ll need

• medium saucepan with lid
• large skillet (12-inch cast iron or non-stick)
• paper towels
• small mixing bowl
• whisk
• cutting board
• sharp knife
• spoon or silicone spatula

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