Black Rice Stir-Fry

Name: Black Rice Stir-Fry
Ingredients: 3 tablespoons vegetable oil; 12 ounces firm tofu, drained, cut into 1-inch pieces; Coarse salt; 1 Japanese eggplant, halved lengthwise and sliced into ½-inch pieces; 2 tablespoons minced fresh ginger; 2 cloves garlic, minced; 3 scallions, thinly sliced (white and green parts separated); 0.25 head red cabbage, sliced (4 cups); 0.5 bunch purple kale, torn into 2-inch pieces (3 cups); 2 cups cooked black rice (1 cup dry); 1 teaspoon Sriracha sauce; 1 tablespoon low-sodium soy sauce; 2 tablespoons fresh lime juice

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By

Martha Stewart Test Kitchen

Updated on July 16, 2020

Servings:

4

Black rice takes on a deep purple hue when cooked, and makes for a dramatic and more nutritious stir-fry. Japanese eggplant brings meatiness; red cabbage supplies fresh crunch.

Ingredients

3 tablespoons vegetable oil
12 ounces firm tofu, drained, cut into 1-inch pieces
Coarse salt
1 Japanese eggplant, halved lengthwise and sliced into ½-inch pieces
2 tablespoons minced fresh ginger
2 cloves garlic, minced
3 scallions, thinly sliced (white and green parts separated)
¼ head red cabbage, sliced (4 cups)
½ bunch purple kale, torn into 2-inch pieces (3 cups)
2 cups cooked black rice (1 cup dry)
1 teaspoon Sriracha sauce
1 tablespoon low-sodium soy sauce
2 tablespoons fresh lime juice

Directions

Preheat a wok over medium-high heat for 1 minute. Add 1 tablespoon oil, swirling to coat. Season tofu with salt and cook until golden and crispy, about 5 minutes. Remove and set aside. Add 1 tablespoon oil and cook eggplant, stirring, until golden and tender, about 4 minutes. Remove and set aside. Add remaining tablespoon oil and cook ginger, garlic, and scallion whites, stirring, 1 minute. Add cabbage, kale, and 1/4 cup water and cook, stirring, until kale is tender, about 3 minutes.
Mix in rice. Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce.
Remove from heat; stir in lime juice. Garnish with scallion greens.