Black Rice Bowls with Crispy Tofu
Piled high with Teriyaki-flavored Black Rice, Crispy Tofu, and a crunchy Asian Slaw, these Black Rice Bowls are hearty, nourishing, and satisfying!
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Total Time: 55 minutes
- Yield: 3-4 Servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Rice:
- 1 cup Black/Forbidden Rice
- 1” knob Ginger, peeled and grated
- 2 cloves Garlic, minced
- 2 tbsp Reduced-Sodium Tamari
- 1 ½ cup Filtered Water
For Serving:
- 1 batch Crispy Tofu
- Crunchy Asian Slaw
- Steamed Broccoli (Optional)
- Green Onion, for garnish (Optional)
Instructions
- (Note: Prepare the Crispy Tofu first, if you do not have it prepped in advance) Add all ingredients to a medium bot and bring to a boil over high heat. Reduce heat to medium-low to maintain a simmer, cover, and cook until rice is tender and water is absorbed, about 35-40 minutes. Remove from heat; let stand 10 minutes before serving.
- While the Rice is cooking, prepare the Asian Slaw and any additional bowl toppings that you would like.
- Once everything is ready, add the cooked Black Rice to the bottom of each bowl, then top with Asian Slaw, Crispy Tofu, and Broccoli (Optional). Garnish with freshly chopped Green Onion and Sesame Seeds, if desired. Serve warm.
- Rice leftovers will keep in the fridge for up to 5 days.
Notes
- Tamari may be substituted with Liquid Aminos or Soy Sauce (not GF).
- You may notice some fine “hair-like” strands in your cooked rice – don’t worry! That’s from the Fresh Ginger, and is totally normal (and delicious).
Keywords: black rice recipe, black rice, forbidden rice, black rice bowl, teriyaki rice
Find it online: https://frommybowl.com/black-rice-bowls-crispy-tofu/