Sesame Black Rice with Tofu

This is a super simple recipe I came up with on the fly–totally based on what was in my refrigerator at the time. To make it in a pinch, use leftover rice–you can use any variety. I used a mixture of brown rice and Japonica, which is nuttier in taste and dark in colour. The entire pot of rice will turn blackish–very lovely against the white tofu.

This is surprisingly tasty, considering how simple it is. It’s slightly spicy and very sesame-y.

Sesame Black Rice with Tofu

serves 1-2

1 c water
1/2 brown rice blend: 2/3 short grain brown rice, 1/3 Japonica rice
1/4 red or yellow pepper, diced
2 oz firm tofu, diced into small cubes
1 tbsp sesame seeds
1/2 tsp toasted sesame oil
1/2 tsp sriracha sauce
olive oil
salt to taste

Cook rice according to these instructions, or use leftover rice. In skillet, heat olive oil. Once very hot, add tofu. Cook for 5 minutes, turning once. Tofu should become brown on at least one side and, hopefully, crispy. Add in red peppers and saute for 1 minute.

In a separate skillet, heat sesame seeds for about 1-2 minutes until they are toasted (lightly brown).

Add sesame seeds, sriracha, and toasted sesame oil to tofu and peppers. Stir in rice and toss until well combined. Salt to taste. Serve immediately.

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