Ingredients
Black Rice
- 1 cup black rice
Tofu + marinade
- 1 lb firm tofu cut the long way into 6 pieces, about ⅜"
- ½ cup soy or tamari sauce
- ¾-1 cup rice vinegar (use 1 cup if you like your tofu a little tangy)
- 1 cup water
- 1 tbsp fresh garlic chopped
- 2 tbsp fresh ginger chopped or grated
- ¼ cup sesame oil
- 2 tbsp sugar
Chili Miso Sauce
- 1 tbsp miso paste (I used white miso)
- 1 tbsp chili garlic oil (optional if you like it spicy)
- 1 tbsp soy sauce (see notes)
- 2 tbsp rice vinegar
- 1 tbsp ginger finely grated or chopped
- 1 tbsp fresh garlic minced
- 1 tsp sesame seeds
- 1 tbsp sesame oil
- 2 tbsp agave
- 2 scallions or spring onions chopped
To Finish
- more chili oil for topping
- spring onions or scallions chopped for topping
Tofu doesn't get a lot of love in our meat-eating world. But our plant-based chef Makini Howell says tofu is a lot more exciting than you might think.
Directions
Black Rice
- Cook black rice according to package directions. Jade rice or any rice really is great with this dish, I like black because its very dramatic.
Tofu + Marinade
- In a baking dish or a bowl layer your tofu and marinade. Let sit in the juices for 4-6 hours or overnight.
Chili Miso Sauce
- Whisk all ingredients together and set aside (this makes tasty salad dressing as well!)
Assembly
- Pan fry tofu in vegetable or sesame oil for added flavor until golden brown and a little sticky from the soy sauce. Arrange tofu on a plate and top with miso glaze, chili oil, and chopped scallions. Serve with steamed black rice.