In order to bring you the best organic produce, some ingredients may differ from those depicted.

Black-pepper tofu with coconut forbidden rice

Gluten-Free Friendly, Vegetarian, Protein Plus

2 Servings, 690 Calories/Serving

25–35 Minutes

Don’t be put off by the quantity of black peppercorns here—their flavor and heat are the key to this pungent and deeply spiced dish. In fact, we’ve scaled way back; traditional recipes call for as much as ½ cup. To temper the heat, the stir-fry is cooked with a little butter (use more or less depending on how rich you like it). Fragrant black rice simmered in coconut milk also helps soften the peppery bite.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¾ cup Lotus Foods Forbidden black rice
½ cup coconut milk
¾ pound Hodo Soy firm tofu
1 to 2 shallots
Peeled fresh garlic
Fresh ginger
2 teaspoons black peppercorns
2 scallions
3 tablespoons unsalted butter
Stir-fry sauce (tamari - hoisin - mirin)
5 ounces baby spinach

Nutrition per serving

Calories 690, Total Fat 26g (33% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 630mg (27% DV), Total Carb. 91g (33% DV), Fiber 12g (43% DV), Protein 29g
Contains: Milk, Soybeans

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

In a pot, combine the black rice, coconut milk, and 1½ cups water and season with salt. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Fluff with a fork, cover, and let stand until ready to serve. While the rice cooks, make the stir-fry.

Prep the stir-fry ingredients

Cut the tofu into 1-inch cubes.
Peel and thinly slice the shallot.
Finely chop enough garlic to measure 1½ teaspoons.
Peel the ginger and cut into thin strips.
On a cutting board, using the bottom of a bowl, pan, or rolling pin, crush the black peppercorns. Transfer to a small dish.
Trim the root ends from the scallions: cut the scallions into 2-inch lengths.

Brown the tofu

In a pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the tofu and cook, turning once, until well browned, 4 to 6 minutes. Transfer to a paper-towel-lined plate to drain.

Finish the stir-fry

In the same pan over medium-high heat, melt 1 to 3 tablespoons of the butter. Add the shallot, garlic, and ginger, and cook until just softened, 2 to 3 minutes. Stir in the crushed peppercorns, stir-fry sauce, and spinach. Cook until the spinach has just wilted, 2 to 3 minutes. Return the tofu to the pan and cook, stirring, until heated through, 1 to 2 minutes. Fold in the scallions and cook until hot, about 1 minute.

Serve

Transfer the rice to individual bowls. Top with the stir-fry and serve.

Chef's tip

To get dinner on the table in even less time, in Step 2, start browning the tofu while you finish prepping the rest of the ingredients.

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