Coconut Black Rice Bowls with Tofu & Purple Asparagus

Must Try

Baked Falafel Sandwiches

This street-style falafel sandwich is herbaceous, tangy and rich. The falafel gets nice and crispy in the oven while the veggies inside keep it...

Wheat Berry Salad

Wonderfully chewy wheat berries have a nutty flavor and are great in soups, stews, and salads. This fruity salad is delicious at room temperature...

Slow-Cooker Vegetarian Chili

Grab your crock pot for this delicious and easy slow-cooker vegetarian chili with beans, fire-roasted tomatoes, bell peppers and sweet potatoes. The recipe requires...

Tacos de Hongo

Taco lovers: You owe it to yourselves to indulge in these delicious meatless tacos! Topped with guacamole, these crunchy tacos with a hearty mushroom...

Black beans, black rice and black sesame seeds all contain anthocyanins, potent antioxidant compounds that have been shown to reduce inflammation. So “forbidden” rice isn’t just striking, it’s also a serious nutrition upgrade. Simmering it in coconut milk adds rich aroma and flavor.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon avocado (or peanut) oil in a medium saucepan over medium heat. Add lemongrass and 1 teaspoon garlic and cook, stirring often, until fragrant, about 30 seconds. Add rice and stir to coat. Stir in coconut milk, water and 1/2 teaspoon salt. Bring to a simmer over high heat. Reduce heat to maintain a simmer, cover and cook until the rice is tender and the liquid has been absorbed, 35 to 45 minutes.

  • Meanwhile, whisk sesame oil, tamari (or soy sauce), brown sugar and crushed red pepper in a small bowl. Drain tofu and cut into 2-by-1 1/2-inch slabs. Place between paper towels and press to remove excess moisture.

  • Heat the remaining 2 tablespoons avocado (or peanut) oil in a large cast-iron skillet over medium-high heat. Add the tofu and cook, flipping once, until golden and crispy, 8 to 10 minutes total. Remove to a plate and sprinkle with the remaining 1/4 teaspoon salt. Add asparagus, ginger and the remaining 2 teaspoons garlic to the pan; cook, stirring, until the asparagus is tender-crisp, about 3 minutes. Remove from heat. Whisk the sauce and add to the pan along with the tofu; gently stir to coat.

  • Stir coconut and lime juice into the rice. Top the rice with the tofu mixture, sesame seeds and scallions. Serve with lime wedges and garnish with basil and daikon, if desired.

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Recipes

Spicy Tomato Dip

Serve this slow-cooker tomato dip warm with assorted vegetable dippers or toasted baguette slices. Ingredients Ingredient Checklist 1 (15 ounce) can no-salt-added...

Baked Falafel Sandwiches

This street-style falafel sandwich is herbaceous, tangy and rich. The falafel gets nice and crispy in the oven while the veggies inside keep it...

Wheat Berry Salad

Wonderfully chewy wheat berries have a nutty flavor and are great in soups, stews, and salads. This fruity salad is delicious at room temperature...

Slow-Cooker Vegetarian Chili

Grab your crock pot for this delicious and easy slow-cooker vegetarian chili with beans, fire-roasted tomatoes, bell peppers and sweet potatoes. The recipe requires...

Tacos de Hongo

Taco lovers: You owe it to yourselves to indulge in these delicious meatless tacos! Topped with guacamole, these crunchy tacos with a hearty mushroom...

More Recipes Like This

%d bloggers like this: