Black Rice Stir-Fry

Before you go, we thought you'd like these...
Before you go close icon
Servings: 4

Ingredients:
  • 3 Tbsp vegetable oil
  • 12 oz firm tofu, drained, cut into 1-inch pieces
  • Coarse salt
  • 1 Japanese eggplant, halved lengthwise and sliced into 1/2-inch pieces
  • 2 Tbsp minced fresh ginger
  • 2 cloves garlic, minced
  • 3 scallions, thinly sliced (white and green parts separated)
  • ¼ head red cabbage, sliced (4 cups)
  • ½ bunch purple kale, torn into 2-inch pieces (3 cups)
  • 2 cup cooked black rice (1 cup dry)
  • 1 tsp Sriracha sauce
  • 1 Tbsp low-sodium soy sauce
  • 2 Tbsp fresh lime juice
Directions:
  1. Preheat a wok over medium-high heat for 1 minute. Add 1 tablespoon oil, swirling to coat. Season tofu with salt and cook until golden and crispy, about 5 minutes. Remove and set aside. Add 1 tablespoon oil and cook eggplant, stirring, until golden and tender, about 4 minutes. Remove and set aside. Add remaining tablespoon oil and cook ginger, garlic, and scallion whites, stirring, 1 minute. Add cabbage, kale, and 1/4 cup water and cook, stirring, until kale is tender, about 3 minutes.
  2. Mix in rice. Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce.
  3. Remove from heat; stir in lime juice. Garnish with scallion greens.
Source: Whole Living, March 2012

More from Martha Stewart:

Quick, One-Pot Meal Ideas To Feed the Whole Family
Grilled Cheese Recipes for Grown-Ups
22 Chicken Dinner Recipes in Less Than 30 Minutes
47 Ways to Maximize Space in Your Kitchen
Delicious Desserts in 15 Minutes or Less

Read Full Story

Sign up for Best Bites by AOL and receive delicious recipes delivered to your inbox daily!

Subscribe to our other newsletters

Emails may offer personalized content or ads. Learn more. You may unsubscribe any time.

From Our Partners

Search Recipes