Recipes Ingredients Pasta and Grains Rice Recipes Fried Black Rice With Ginger Tofu and Spinach Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Ginger, garlic, and scallion make a flavorful marinade for this tofu dish. Ingredients ¾ cup black rice 1 ½ cups water 1 bunch spinach, large stems removed and rinsed 3 tablespoons vegetable oil 2 cloves garlic, minced 3 tablespoons finely chopped fresh ginger 3 scallions, thinly sliced, white and green parts separated 1 pound extra-firm tofu, cut into six ½-inch-thick rectangles 1 tablespoon Sriracha sauce Lime wedges, for serving Directions 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. Rate it Print