Ingredients
- null 2/3 cup RiceSelect® Black Rice
- null 1.5 cups water or as per rice instructions
- null 1 tbsp vegetable/sesame oil
- null 1/3 cup finely chopped onions
- null 2-3 cloves of sliced garlic
- null 2 scallions chopped; whites and greens separated
- null 1/2 tsp Salt as per taste
- null 1/4 tsp Pepper
- null 1 Bouillon cube optional
- null 8-10 oz firm/extra firm tofu
- null 2 tbsp Cornstarch
- null 1 tsp Salt as per taste
- null 1/2 tsp Pepper
- null 1/2 tsp Red chili powder
- null 1-2 tbsp Bread crumbs optional
- null 1.5 tbsp Mayo (Vegan Mayo)
- null 1/2 tbsp Sriracha
- null 1/2 tbsp sweet chili sauce
- null 1/2 tsp Chili flakes
- null 3 tbsp Tahini
- null 3/4-1 tbsp Miso as per taste
- null 3-5 tbsp Water
- null 1 tbsp Ginger paste
- null 3/4 tbsp Maple syrup
- null 1/2-1 tbsp Soy sauce
- null 1 tbsp Lemon
- null Grilled Baby Bok choy
- null Corn
- null Sauteed Mushrooms
- null Grated Carrots
- null Sriracha
Instructions
- Veggies: Prepare the veggies of your choice as you like. If you choose, use thinly grated raw carrots, corn kernels, sliced mushrooms that have been sautéed with a little salt, chopped and grilled bok choy (simply grill it and don’t add sauce).
- Rice: In a saucepan, add 1 tbsp oil on medium heat. Add onions, garlic, and the whites of the scallions and sauté for 3-4 mins till fragrant. Add salt, pepper, and Bouillon cube and cook for 2-3 mins. Add the rice and sauté for 1-2 mins. Add water and stir well. Reduce the temperature to low and cook the pan. Let it cook for 25-35 mins giving it a stir midway. Cook till the rice is cooked through. The cooking time can differ based on the rice you use, check your rice package instructions. Once cooked, take it off the heat, let it sit covered for 4-5 mins and then its ready to use!
- Tofu: Preheat the airfryer to 390F or the oven to 420F. Cut tofu into cubes, about 1-1.5 inches, and add to a mixing bowl. Add salt, pepper, red chili powder, corn starch, bread crumbs and toss the tofu in it. Spray oil on the cubes and cook it in the airfryer for 10-13 mins, giving it a toss midway and oven for 12 15 mins, giving it a toss midway. Once crisp take it out and let it cool for 2-3 mins. In a bowl, mix mayo (vegan), sriracha, sweet sauce, and chili flakes. Toss the tofu cubes in the sauce till coated and it’s ready!
- Tahini Miso Dressing: In a bowl add tahini, miso, ginger paste, maple syrup, water, soy sauce, and lemon juice and whisk together.
- Assembly: In a bowl, add black rice on one side. Put the bang bang tofu on the side. Add all vegetables you want on the side. Drizzle tahini miso dressing over everything and then sriracha over it if you want. Garnish with the remaining scallion greens. Serve warm and enjoy!
- Recipe Tips: To help reduce cook time, prep and slice all the veggies first. Then prepare the bang bang tofu sauce and tahini miso dressing and set aside. Then start cooking the rice and while the rice is cooking, start cooking the veggies. When the rice is about halfway cooked, put the tofu in. This way they all finish cooking at about the same time.