Japanese Sautéed Firm Tofu & Black Rice



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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