Easy Lemon Peppered Tofu with Black Rice
5 cups vegetable broth, divided (3 cups and 2 cups)
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
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.
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.