Fried Black Rice with Ginger Tofu and Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3/4 cup black rice1 1/2 cups water1 bunch spinach, large stems removed and rinsed3 tablespoons vegetable oil2 cloves garlic, minced3 tablespoons finely chopped fresh ginger3 scallions, thinly sliced, white and green parts separated1 pound extra-firm tofu, cut into six 1/2-inch-thick rectangles1 tablespoon Sriracha sauceLime wedges, for serving
Bring rice and water to a boil in a small saucepan. Reduce to a simmer, cover, and cook until rice is tender and liquid is absorbed, about 45 minutes. Let stand 5 minutes. Fluff with a fork and set aside.
Steam spinach, covered, in 1 tablespoon oil over medium-high heat for 2 minutes; set aside. Saute garlic, ginger, and scallion whites in remaining oil until fragrant, about 1 minute. Add tofu and Sriracha and cook until tofu is golden, about 6 minutes per side. Remove and set aside.
Add rice to skillet and cook over medium-high heat until crisp, about 2 minutes. Serve with spinach and tofu. Garnish with scallion greens and serve with lime.
Serving Size: 3
Number of Servings: 3
Recipe submitted by SparkPeople user DAISY415.
Steam spinach, covered, in 1 tablespoon oil over medium-high heat for 2 minutes; set aside. Saute garlic, ginger, and scallion whites in remaining oil until fragrant, about 1 minute. Add tofu and Sriracha and cook until tofu is golden, about 6 minutes per side. Remove and set aside.
Add rice to skillet and cook over medium-high heat until crisp, about 2 minutes. Serve with spinach and tofu. Garnish with scallion greens and serve with lime.
Serving Size: 3
Number of Servings: 3
Recipe submitted by SparkPeople user DAISY415.
Nutritional Info Amount Per Serving
- Calories: 372.0
- Total Fat: 24.4 g
- Cholesterol: 0.0 mg
- Sodium: 170.7 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 5.8 g
- Protein: 19.6 g
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