Not your average stir-fry: Black rice takes on a deep purple hue when cooked, and makes for a dramatic and more nutritious dinner plate. Plus, spoonful for spoonful, the dark grain has more anthocyanin antioxidants than blueberries. Japanese eggplant brings meatiness; red cabbage supplies fresh crunch.
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)
- 1/4 head red cabbage, sliced (4 cups)
- 1/2 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
- 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.
- Mix in rice. Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce.
- Remove from heat; stir in lime juice. Garnish with scallion greens.
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