Black Rice Bowls

 

Since I had black rice on hand (from making black rice coconut pudding, I figured I would make the Weelicious black rice bowls. Note that this made a lot of rice, some of which I froze for future use, so I would cook less next time.

1 ½ cups black rice, rinsed (see note above)
¼ cup low sodium soy sauce
1 Tbsp. minced ginger
2 tsp. toasted sesame oil
1 lb. firm tofu, cubed
3 Tbsp. tahini, peanut or almond butter
4 Tbsp. coconut milk
1 tsp. red curry paste
1 Tbsp. lime juice
2 tsp. low sodium soy sauce
2 tsp. brown sugar
1 Tbsp. vegetable or canola oil
2 cups fresh baby spinach
2-3 carrots, thinly sliced
1 cucumber, peeled and sliced
1 cup sprouts (daikon, radish, or sunflower)
toasted sesame seeds for topping (optional)

Place the black rice, 3 cups of water, and a pinch of salt in a medium saucepan. Bring to a boil, reduce to simmer, cover and cook 25-30 minutes.

In a bowl, whisk together the soy sauce, ginger, and sesame oil. Add the cubed tofu, toss to coat, and set aside to marinate.

In a small saucepan, combine the tahini, coconut milk, curry paste, lime juice, soy sauce, and brown sugar. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly. If you prefer a thinner sauce, add more coconut milk. (I would actually add a bit of water to this, as my sauce was too thick.)

Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add the tofu in a single layer and cook until slightly crispy on all sides. Remove to a paper towel-lined plate.

Place a handful of spinach in each bowl, add a scoop of black rice, tofu, and drizzle with tahini sauce.

Top with carrots, cucumbers, sprouts, and peanuts.