Note: Black forbidden rice can be found in most Asian grocery stores. If unavailable, substitute with Jasmine rice. Use a thin metal spatula to flip the tofu—tongs can end up breaking it.
About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
Yield:
Serves 2
Active time:
20 minutes
Total time:
35 minutes
Ingredients
1/2 cup black forbidden rice (see note above)
1 cup lite coconut milk
Kosher salt
6 to 8 ounces extra-firm tofu (about 1/2 block), cut into 1/2-inch planks
Cook rice according to package instructions, with coconut milk in place of water. Season with salt while simmering. Meanwhile, preheat a grill pan or large skillet over medium-high heat. Brush the tofu with 1 teaspoon of sesame oil on each side and season with salt and pepper. Cook tofu until browned and crisp all over, about 4 minutes per side.
Mix together watermelon and plums in bowl. Stir together remaining teaspoon sesame oil, lime juice, and zest. Add rice to bowl and toss gently. Add sesame lime dressing and stir gently to coat. Fold in cilantro. Taste and add 1/8 teaspoon more salt if needed. Top with tofu. Let cool, then refrigerate until ready to eat.
More Like This
This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read the FAQ at fivefilters.org/content-only/faq.php#publishers. Five Filters recommends:
0 comments:
Post a Comment