• In a strainer, rinse the black rice.

In a medium pot, combine the rice with 1½ cups salted water. Bring to a boil, reduce to a simmer, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. While the rice cooks, make the stir-fry.

• Trim the root ends from the Brussels sprouts; cut the Brussels sprouts in half, and any large halves into quarters.
• Trim the ends from the mushroom stems; cut the mushrooms into ¼-inch-thick slices.
• Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into thin strips.
• Cut the tofu into 1-inch cubes.

In a wok or large pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the Brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until browned and just beginning to soften, 8 to 10 minutes.
While the Brussels sprouts cook, prepare the ginger and garlic.

• Peel and very thinly slice the ginger. Cut the slices into very thin strips.
• Thinly slice enough garlic to measure 1 teaspoon.

To the pan with the Brussels sprouts, if dry, add 2 to 3 teaspoons more oil and warm over medium-high heat. Stir in the mushrooms, bell pepper, ginger, and garlic and cook, stirring occasionally, until the vegetables begin to soften, 4 to 6 minutes. Add the tofu, stir-fry sauce, and ½ cup water and simmer vigorously until the sauce has reduced by half, 5 to 7 minutes. Stir in as much sambal oelek as you like.

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

If you don’t feel like chopping, in Step 4, use a fine-toothed grater to grate the garlic and ginger instead. You don’t even need to peel the ginger before grating it; the fine teeth of the grater will separate the flesh from the coarse peel all on its own.