Coconut Black Rice Bowls with Tofu & Purple Asparagus

Must Try

Ginger-Turmeric-Carrot Shots

This refreshing shot captures the sweetness of carrots and coconut water, with a slight hint of heat from fresh ginger. If your blender is...

Watermelon Juice

Clean and simple, it just takes a blender to whip up this DIY watermelon juice. You can enjoy this refreshing drink with no added...

Jackfruit Sloppy Joes

Meaty jackfruit makes these vegan sloppy Joes rich and filling. Jackfruit, a starchy tropical fruit, is mildly nutty and sweet, a blank canvas for...

Prosecco Kombucha Cocktail

This easy and refreshing big-batch drink is perfect for celebrations year round! Ingredients Ingredient Checklist 1 (750 milliliter) bottle extra-dry prosecco, chilled...

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

Lemony Samphire

Called sea beans in the U.S., samphire is crunchy seaweed that adds brininess to dishes and can be eaten raw or cooked. Look for...

Ginger-Turmeric-Carrot Shots

This refreshing shot captures the sweetness of carrots and coconut water, with a slight hint of heat from fresh ginger. If your blender is...

Watermelon Juice

Clean and simple, it just takes a blender to whip up this DIY watermelon juice. You can enjoy this refreshing drink with no added...

Jackfruit Sloppy Joes

Meaty jackfruit makes these vegan sloppy Joes rich and filling. Jackfruit, a starchy tropical fruit, is mildly nutty and sweet, a blank canvas for...

Prosecco Kombucha Cocktail

This easy and refreshing big-batch drink is perfect for celebrations year round! Ingredients Ingredient Checklist 1 (750 milliliter) bottle extra-dry prosecco, chilled...

More Recipes Like This