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Easy Lemon Peppered Tofu with Black Rice

What you need: 

5 cups vegetable broth, divided (3 cups and 2 cups)

Rice:

3 cups vegetable broth

1.5 cups black rice - Hindoe brand pre-packaged or others available at Whole Foods Market

Lemon Peppered Tofu

1 15.5 oz package of Wildwood SproutTofu Firm double-pack or 1 single pack of firm tofu, drained

2 cups vegetable broth

3 tbsp lemon pepper seasoning

4 tsp lemon juice

1 large pot big enough for the rice

1 large high sided pan or wok

Medium-sized mixing bowl

 

What you do: 

This dish will give you a cool contrast with the black rice- which actually turns more of a reddish brown when cooked and the beige color of tofu.

 Bring 3 cups of vegetable broth to a boil.

Add 1.5 cups of black rice, stir. Reduce heat to medium-low. Put the timer on for 40 minutes. While the rice is simmering, prepare the tofu and keep stirring the rice every 5-7 minutes until you hit the 20-25 minute marker.Then continue stirring about every 4 minutes. For the last 5-8 minutes do not stir. Let the water soak up into the rice.

TOFU:

Remove tofu from package and drain. Slice into long thin strips about 3" by 1/4".

Put strips into the mixing bowl.

Add lemon pepper seasoning and lemon juice.

Mix with your hands to soak up all the seasoning.

Pour 2 cups of the remaining vegetable broth into the large pan or wok and put on medium-high heat. Let simmer and add tofu. Stir with a large spatula and flip occasionally. Cook for about 20 minutes total, or until all the water is soaked up.

 Remove rice from heat. Let sit with the lid on for 5 minutes.

 

Preparation Time: 
15 minutes
Cooking Time: 
45 minutes
Servings: 
6-8

SO HOW'D IT GO?

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