Fried Black Rice With Ginger Tofu and Spinach


Ginger, garlic, and scallion make a flavorful marinade for this tofu dish.


  • 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


  1. 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.

  2. 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.

  3. 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.

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