
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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