Martha Stewart


5
2
What's This?
Serving size 4

Not your average stir-fry: Black rice takes on a deep purple hue when cooked, and makes for a dramatic and more nutritious dinner plate. Plus, spoonful for spoonful, the dark grain has more anthocyanin antioxidants than blueberries. Japanese eggplant brings meatiness; red cabbage supplies fresh crunch.

Ingredients

3 Tbsp vegetable oil12 oz firm tofu, drained, cut into 1-inch pieces Coarse salt1 Japanese eggplant, halved lengthwise and sliced into 1/2-inch pieces2 Tbsp minced fresh ginger2 cloves garlic, minced3 scallions, thinly sliced (white and green parts separated)¼ head red cabbage, sliced (4 cups)½ bunch purple kale, torn into 2-inch pieces (3 cups)2 cup cooked black rice (1 cup dry)1 tsp Sriracha sauce1 Tbsp low-sodium soy sauce2 Tbsp fresh lime juice

Directions

  1. Preheat a wok over medium-high heat for 1 minute. Add 1 tablespoon oil, swirling to coat. Season tofu with salt and cook until golden and crispy, about 5 minutes. Remove and set aside. Add 1 tablespoon oil and cook eggplant, stirring, until golden and tender, about 4 minutes. Remove and set aside. Add remaining tablespoon oil and cook ginger, garlic, and scallion whites, stirring, 1 minute. Add cabbage, kale, and 1/4 cup water and cook, stirring, until kale is tender, about 3 minutes.
  2. Mix in rice. Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce.
  3. Remove from heat; stir in lime juice. Garnish with scallion greens.

Quick, One-Pot Meal Ideas To Feed the Whole Family
Grilled Cheese Recipes for Grown-Ups
22 Chicken Dinner Recipes in Less Than 30 Minutes
47 Ways to Maximize Space in Your Kitchen
Delicious Desserts in 15 Minutes or Less

Tags: Dinner, Main Dish, Healthy, Vegan, Vegetarian, Stir Fry

Terms of Service | Privacy Policy Corporate Site | Advertise With Us