January 23, 2009

Forbidden Rice Bowl

Toasted walnuts tossed with an earthy blend of forbidden black rice and seared tofu. Drizzled with a gingery lime vinaigrette. This bowl is the perfect accompaniment to a soggy wet day. Bright notes of cilantro and lime cheer with an extra pinch of cayenne pepper. It's scrumptious just warm from the stove, room temperature or straight out of the fridge.

Forbidden Rice Bowl
Serves 4-6

15-16oz Extra Firm Tofu
3 C cooked Forbidden Black Rice Or Wild Rice will do
1/2 C toasted walnut halves, chopped
handful of cilantro sprigs, chopped
2 scallions (green tips only), minced
juice from 1 lime & 1/2 the zest
2 T fresh ginger, peeled and grated
1/8 t cayenne pepper, adjust to your liking
pinch of sea salt
1 T honey
1/8 C brown rice vinegar
1/8 C tamari (wheat-free soy sauce)
1 T extra virgin olive oil
1 T walnut oil **(sesame oil or simply more evoo will work just as well)
1 shallot, minced

Drain the tofu and cut in half width-wise. Set the 2 pieces on a large plate, place 2 paper towels over each piece, place another plate over top and weigh down with a few heavy items like canned beans. Let drain for 10 minutes.

Meanwhile, toast your walnuts if necessary. Pop into a 350 degree F oven for 8-12 minutes, until fragrant and golden brown. Set aside to cool.

Gingery Lime Vinaigrette:
Using a food processor fitted with the metal blade attachment, combine the lime zest & juice, ginger, cayenne pepper, sea salt & honey, pulse until well mixed. Add the brown rice vinegar, tamari, and oils and process for about 1 minute. Add the minced shallots and set aside. **If you don't have a food processor, simply whisk everything together by hand.

Seared Tofu:
Uncover the tofu and drain out any excess liquid. Cut into 1X 1/2" strips. Lightly oil a non-stick saute pan and heat over a medium-high flame. Sear the tofu on both sides until golden brown, about 2 minutes per side.

Just before serving, gently toss all of the ingredients together in a large bowl.

Bon Appetit!

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