FRIED BLACK RICE WITH GINGER TOFU AND SPINACH

Fried Black Rice With Ginger Tofu and Spinach image

Provided by Martha Stewart

Number Of Ingredients 10

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3/4 cup black rice
1 1/2 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 1/2-inch-thick rectangles
1 tablespoon Sriracha sauce
Lime wedges, for serving

Steps:

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.

Nutrition Facts : Calories 235 g, Fat 11 g, Fiber 3 g, Protein 11 g, Sodium 69 g