- 1 cup forbidden rice
- 1 cup water
- 1 can (14 fluid oz.) coconut milk
- 10 oz. firm tofu, pressed
- 4 cloves garlic, sliced
- 1 tbsp brown rice vinegar
- 2 tbsp low-sodium tamari
- 1 tbsp vegetable stock
- 1/4 tsp chili paste
- 2 tbsp maple syrup
- 2 tbsp orange juice
- 1 tbsp liquid smoke
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 4 stems broccolini
- 1 bunch of kale, rinsed, stems removed and torn into pieces
- 2 tbsp sesame oil
- 1 tbsp olive oil
- 4 tbsp water
- 4 cloves garlic, diced
- pinches of sea salt
- Sliced Avocado
- Sesame Seeds
- Lime wedges
- In a medium-sized saucepan, heat the rice, water and coconut milk over medium heat for about 40 minutes with the lid askew.
- Stir frequently to avoid sticking. Set aside.
- Whisk together tofu marinade (all ingredients except for tofu) in shallow dish.
- Cut the tofu lengthwise into 1/4 inch thick slabs and place delicately in the marinade. (You’ll have roughly 10 slices or so.)
- Let the tofu marinate as long as possible (at least 30 minutes, but preferably overnight).
- When ready to bake, pre-heat the oven to 450 degrees F.
- Remove from marinade and place the tofu in a single layer on a parchment-lined baking sheet.
- Bake for 15 minutes. Flip, baste with remaining marinade and bake for another 10-15 minutes.
- Let the tofu cool to the touch before cutting into strips!
- In a cast iron pan, warm-up the 1 tbsp of sesame oil and 1/2 tbsp olive oil. Add 2 of the diced garlic cloves and let them sizzle for a bit in the oil. Place broccolini on the warm pan and add 2 tbsp water. Cover with a lid and cook for about 5-7 minutes (flipping halfway through) or until broccolini is crisp, a little charred in spots, yet tender. Remove the broccoini from the pan and add sea salt as desired.
- Repeat the same steps for the kale, except tend to the kale frequently to avoid burning (stir around).
- Divide the rice between two bowls. Top with kale, broccolini, and smoky tofu. Add sliced avocado, sesame seeds as desired. Garnish with microgreens and lime wedges.
A note regarding pressing/prepping tofu. To press, wrap entire block of tofu in a clean kitchen towel or paper towels and place on a baking sheet or cutting board. Then place something heavy on top of the tofu (like a cutting board, cast iron pain, etc.) and let the tofu rest for at least 10 minutes. This will drain out moisture/water. If you have extra time, you can press tofu for up to a few hours; flipping and rewrapping the tofu every 30 minutes or so.