Ingredients
Scale
Rice & Tofu
- 1½ cups black rice, rinsed
- ¼ cup low-sodium soy sauce
- 1 tablespoon minced ginger
- 2 teaspoons toasted sesame oil
- 1 pound firm tofu, cubed
Tahini Curry Sauce
- 3 tablespoons tahini, peanut butter, or almond butter
- 4 tablespoons coconut milk
- 1 teaspoon red curry paste
- 1 tablespoon lime juice
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons brown sugar
For the Bowls
- 1 tablespoon vegetable or canola oil
- 2 cups fresh baby spinach
- 2–3 carrots, thinly sliced
- 1 cucumber, peeled and sliced
- 1 cup sprouts (daikon, radish, or sunflower)
- Toasted sesame seeds, for garnish (optional)
Instructions
- Place the black rice, 3 cups of water, and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 25–30 minutes or until tender.
- In a bowl, whisk together the soy sauce, ginger, and sesame oil. Add the cubed tofu and toss to coat. Set aside to marinate while the rice cooks.
- In a small saucepan, combine the tahini, coconut milk, curry paste, lime juice, soy sauce, and brown sugar. Cook over medium-low heat, stirring constantly, until slightly thickened. Add additional coconut milk if a thinner consistency is desired.
- Heat the oil in a large sauté pan over medium-high heat. Add the tofu in a single layer and cook until lightly crisp and golden on all sides. Transfer to a paper towel-lined plate.
- Assemble the bowls by placing a handful of spinach in each serving bowl. Add a scoop of black rice, crispy tofu, and a generous drizzle of the tahini curry sauce.
- Top with carrots, cucumber, sprouts, and a sprinkle of toasted sesame seeds if desired. Serve immediately.
