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Black Rice Vegetable Stir Fry
(adapted from a recipe in Whole Living Magazine)
3 tablespoons vegetable oil
12 ounces firm tofu, drained and cut into 1 inch pieces
1 baby eggplant (or Japanese eggplant) halved and sliced into 1/2 pieces
2 tablespoons minced fresh ginger
2 cloves minced garlic
3 scallions, thinly sliced (white and green parts separated)
1/4 head of red cabbage, sliced (approximately 4 cups)
1/2 bunch purple or green kale, in 2 inch pieces (3 cups)
2 cups cooked black rice (1 cup dry)
2 teaspoons Sriracha sauce (more or less to taste)
1 tablespoon Bragg’s Aminos (or low sodium soy sauce)
The juice of one lime (about 2 tablespoons)
Preheat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil. Season the tofu with salt and stir fry until crispy. Remove and set aside. Add 1 more tablespoon oil and cook eggplant until tender and golden. Remove and add to the tofu. Add the last tablespoon oil and cook the ginger, garlic and white portions of the scallions. Stir fry for a minute then add the cabbage, kale and 1/4 cup water. Cook until the kale is tender. Add the black rice and once it is heated through, stir in the tofu and eggplant. Sprinkle the Bragg’s and Sriracha sauce on top and gently stir. Remove from heat and stir in lime juice. Garnish with the scallion greens and serve.
I was so sad when this was gone. The dish has great flavor, it’s filling and satisfying and healthy. I can’t promise my next recipe will be this healthy, but it will be sweet, colorful and pretty (I hope). So please have a lovely weekend and check back Monday for another great recipe.
Thanks so much for stopping by!
P.S. Thinking and praying for you today Tanna.