Black Rice with Tofu and Samphire
Questa ricetta è disponibile anche in italiano
This amazing black rice with tofu and samphire is a wonderfully flavourful and colourful dish that’s bursting with flavour and nutrients. A dish that’s a perfect alley to good health, and it’s delicious too! Give it a go soon!
This dish is great as a starter or a main – the only thing you’d need to change would be the portion size. If you did serve this as a main, you could keep it at the same size and serve it alongside a vegan pan-fried salmon fillet for a wholesome and utterly lovely meal. Overall, the meal would boast a large amount of omega 3!
The dish is also very healthy! It’s great for detoxing your body, plus it’s full of antioxidants, omega 3, vitamin C, and a whole host of other minerals! The fact that it’s so nutritionally valuable means that it would be a wonderful way to ensure good health while also allowing your taste buds to still have a party every night – what more could anyone ask for?
How To Make Black Rice with Tofu and Samphire
First of all, we need to boil the black rice. Different brands can have slightly different cooking requirements, so we’d suggest cooking the rice according to the package instructions.
In the final five minutes of cooking, add the washed and rinsed samphire to the rice pot. Be careful, though – steam can be very dangerous. After that final five minutes have elapsed, drain the rice well, and set everything aside.
Get your favourite pan on the stove, and pre-heat some olive oil. Then, add in the crushed garlic and the crumbled tofu, along with nori, salt, and white pepper. Cook everything together for two to three minutes on medium-high heat – this will allow the flavours to combine nicely in the pan for a few moments.
Next, add the lemon juice to the pan, and then cook it for one minute so that the juice absorbs into your other ingredients. Then, add the drained rice and samphire to the pan. Toss everything together well, and heat it all for a couple of minutes.
Arrange a serving of the mixture from the pan into a round bowl. Add that to a bowl, and then compact it down so that it’s well moulded together.
Once cooled, the mixture comes off without problems from the bowl if well compacted, but if you do not want to take the risk you can line the single portions with kitchen film. With these doses are about 4 appetizer and 2 first portions.
After having compacted the rice well, let it cool for at least 1 hour, then place a serving dish upside down on top of the bowl. Flip it over while holding the plate steady, and the hemisphere of rice should land perfectly on your plate and stay in shape. If it falls apart, then it will fall apart because you didn’t press it into the bowl firmly enough. You can always try again, so be brave!
You can also serve this dish straight away – seeing the steam rising from the rice is a deeply pleasant thing for everyone at the table.
If you’d prefer to serve it cold, then place the bowl with the rice in the fridge. Keep it there until just before serving, and then flip it immediately before passing the bowl to the table.
Black Rice with Tofu and Samphire Recipe
Ingredients:
180 g Black Rice (I used easy cook, ready in 10)
60 g Tofu (vacuum sealed, crumbled)
60 g Samphire
1 Lemon Juice
1 tbsp Extra Virgin Olive Oil
Salt
1/4 tsp White Pepper
1 Garlic Clove
1/4 tsp Nori Flakes
Method:
1. Boil the black rice according to the package instructions.
2. In the last 5 minutes, add washed and rinsed samphire to the rice pot.
3. Drain well and set aside.
4. In a pan sauté the olive oil with crushed garlic, add the crumbled tofu, nori, salt and white pepper, and cook for 2-3 minutes on medium high heat.
5. Add the lemon juice, cook out for 1 minute, then add the drained rice & samphire.
6. Toss well and heat together for a couple of minutes.
7. Arrange around 1/2 cup per serving into a round bowl, compact the rice by pressing it well to the bottom of the bowl with a spoon.
8. Place a serving dish on top of the bowl and flip the bowl over while holding the plate steady. It should come out in a lovely half sphere shape.
9. Serve straight away. This rice dish can also be enjoyed cold. If you prefer this alternative, place the bowl with the rice in the fridge until serving time, and flip it moments before serving it.
For other summery recipes do not miss:
– Tofu and Samphire Parcels
– Italian-Style Cucumber Salad
– Chickpea and Black Bean Salad
– Vegan Aubergine & Peppers in Black Bean Sauce
– Black Eyed Beans and Black Rice Salad
– Tofu and Tomato Pasta
– Turkish Aubergines with Beans
– The BEST Vegan Scotch Eggs
– Burger Stuffed Zucchini
– Vegan Eggplant Meatballs
