Sweet-and-Sour Tofu (or Tempeh) with summer vegetables and black rice

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by: Cooking Bird






Red and golden vegetables against a backdrop of black rice ensures plenty of visual drama. Roma tomatoes, cherry, Sun Golds, orange, yellow, or green types—they’re all good, and they make this speedy little dish extra pretty. But looks aren’t everything; this stir-fry tastes good, too, whether you use tofu or tempeh. If using tempeh, steam the whole piece for 15 minutes, then cut it into bite-sized pieces and brown in peanut oil before adding them to the sauce. Tempeh will drink up the sauce, so add it toward the end. Serve a palate-cleansing Riesling, Old or New World, with this summer dish—a Bonny Doon Pacific Rim Riesling from California or a Trimbach Riesling from Alsace.




ingredients

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serves: 3-4

Black Rice

2 tablespoons balsamic or Chinese black vinegar

3 tablespoons tamari or naturally brewed soy sauce, such as San-J

2 tablespoons (scant) light brown, maple, or palm sugar

sea salt

1 cup fresh tomatoes (chopped neatly in large pieces)

1-2 handfuls of skinny green beans, tipped and tailed

1 carton firm tofu (packed in water, drained and cut into cubes)

4 teaspoons roasted peanut oil

1 jalapeno chile, minced

1 tablespoon chopped fresh ginger

1 large sweet onion (cut into 1-inch dice)

1 yellow bell pepper (cut into inch-wide slices or squares)

2 teaspoons chopped garlic

1 teaspoon cornstarch (mixed with 3/4 cup Stock for Stir-Fries or water)

Nutrition Facts
Sweet-and-Sour Tofu (or Tempeh) with summer vegetables and black rice

Servings Per Recipe: 3

Amount per Serving

Calories: 345

  • Total Fat: 15.9 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1041 mg
  • Total Carbs: 35.1 g
  •     Dietary Fiber: 5.9 g
  •     Sugars: 19 g
  • Protein: 21.7 g
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preparation

1.  Start the rice. Mix the vinegar, tamari, sugar, and 1/2 teaspoon salt in a medium bowl. Add the tomatoes and set them aside.

2.  Bring a large skillet of water to a boil. Add salt and the beans and cook just until tender-firm. Lift them out, then rinse to stop the cooking. Lower the heat, then add the tofu and simmer until firm, about 2 minutes. Remove to a plate. Empty the skillet and return it to the stove.

3.  Turn the heat on high and add the oil. When it’s hot, add the chile and ginger. Stir-fry for 30 seconds, then add the onion and pepper and stir-fry until translucent and seared on the edges, about 2 minutes. Add the garlic, tomatoes, beans, sauce, and then the tofu. Give the cornstarch and stock a stir, add it to the pan, and simmer until bubbling and hot. Serve with the black rice.

Cooks' note:
First start the rice since it takes a good 35 minutes. Prepare the various parts of the dish, then, when the rice is ready, Finish cooking it.

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