Japanese Sautéed Firm Tofu & Black Rice
Ingredients
24 Ounces of firm tofu
2 cups of Black Rice
2 tablespoons of vegetable oil
½ tsp kosher or sea salt
1 onion, sliced
1 ½ cups of sliced mushrooms
1 shredded / grated carrot
2 sliced green peppers
1 tablespoon of sake (white cooking wine can also be used)
1 ½ tablespoons of soy sauce (any variety)
1 tsp grated ginger
1 tablespoon of sugar
1 tablespoon of water
Mixture: 1 tsp cornstarch vs. 3 tablespoons of water
Boil 2 cups of Black Rice in 3 cups of water in a medium sauce pan until tender, adding additional water as necessary; remove from heat cover and set aside.
Cut tofu into cubed strips, and put into a hot wok or skillet on high heat with oil and a little bit of salt. .Add onion, and mushrooms and stir fry for 5 minutes. Reduce heat to medium low, and add carrot pieces, peppers, and tofu and sauté for a few minutes. Turn to low heat and add all the liquid ingredients and continue to simmer for 5 minutes, then add cornstarch mixture. Cook for 5 minutes, remove from heat and serve beside or on top of a mound of black rice.
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