Citrus Ginger Black Rice Salad

Step 1

Cook rice: Rinse rice in a sieve under cold running water for 30 seconds. Drain thoroughly. Add rice and water to a medium pot. Bring to a boil over medium-high, then immediately cover with a lid, and reduce heat to low. Cook for 25 minutes, or until the water is absorbed and rice is tender. Keep lid on, remove from heat, and let sit for 10 minutes to steam.

Step 2

Cook snap peas: Meanwhile, heat 1 tablespoon of the grapeseed oil in a large skillet over medium-high heat. Add snap peas, and sauté until bright green and tender, about 2 minutes. Transfer to a large serving bowl.

Step 3

Mix dressing: In a small bowl, whisk together lime juice, tamari, the remaining 1 tablespoon grapeseed oil, rice vinegar, ginger, and sesame oil.

Step 4

Assemble: To the large serving bowl, add cabbage, grapefruit, scallions, cilantro, and cooked rice. Drizzle with dressing, toss to coat. Top with Oven Baked Tofu or serve it on the side (if using).

Step 5

Preheat: Preheat oven to 375°F (190°C).

Step 6

Bake tofu: Scatter tofu on a parchment-lined baking sheet. Bake until golden brown (but not firm), about 20 minutes.

Step 7

Coat tofu and bake: Whisk together Sriracha, tamari, and maple syrup in a medium bowl. Add baked tofu, toss to coat. Use a slotted spoon to transfer tofu back to the baking sheet (reserve extra liquid). Bake for 10 minutes until tofu is crisp. Toss tofu in remaining sauce prior to serving.