Forbidden Black Rice Bowls
This Forbidden Black Rice Bowl is so satisfying it offering a variety of tastes like sweet, salty, nutty, soft, crunchy and more that will leave you wanting more!
Ingredients
- 1 1/2 cups black rice, rinsed
- 1/4 cup low sodium soy sauce
- 1 tablespoon minced ginger
- 2 teaspoon toasted sesame oil
- 1 pound firm tofu, cubed
- 3 tablespoons tahini, peanut or almond butter
- 4 tablespoons coconut milk
- 1 teaspoon red curry paste
- 1 tablespoon lime juice
- 2 teaspoons low sodium soy sauce
- 2 teaspoons brown sugar
- 1 tablespoon vegetable or canola oil
- 2 cups fresh baby spinach
- 2-3 carrots, thinly sliced
- 1 cucumber, peeled and sliced
- 1 cup sprouts (daikon, radish, or sunflower)
- toasted sesame seeds for topping (optional)
Instructions
- Place the black rice, 3 cups of water, and a pinch of salt in a medium saucepan. Bring to a boil, reduce to simmer, cover and cook 25-30 minutes.
- In a bowl, whisk together the soy sauce, ginger, and sesame oil. Add the cubed tofu, toss to coat, and set aside to marinate.
- In a small saucepan, combine the tahini, coconut milk, curry paste, lime juice, soy sauce, and brown sugar. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly. If you prefer a thinner sauce, add more coconut milk.
- Heat 1 tablespoon oil in a saute pan over medium-high heat. Add the tofu in a single layer and cook until slightly crispy on all sides. Remove to a paper towel-lined plate.
- Place a handful of spinach in each bowl, add a scoop of black rice, tofu, and drizzle with tahini sauce.
- Top with carrots, cucumbers, sprouts, and peanuts.
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