Stir-Fried Black Rice with Citrus Hoisin Glazed Tofu, Green Beans and Crunchy Peanuts

Instructions

1. 1

   Place the black rice in a saucepan with 600 ml (2.5 cups) water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 28-30 minutes until tender. Remove from the heat and let it rest, covered, for 5 minutes.

2. 2

   While the rice cooks, pat the tofu very dry with paper towels. Toss it with the cornstarch until lightly coated on all sides.

3. 3

   Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 6-8 minutes, turning, until crisp and golden. Transfer to a plate.

4. 4

   In a bowl, whisk together the hoisin sauce, soy sauce, orange juice, orange zest, rice vinegar, sesame oil, and red pepper flakes.

5. 5

   In the same skillet, add the remaining 1 tablespoon vegetable oil. Add the red onion, green beans, garlic, and ginger. Stir-fry for 4-5 minutes until the beans are tender but still vibrant.

6. 6

   Return the tofu to the skillet and pour in the sauce. Cook for 2-3 minutes, stirring, until the tofu is well glazed and the sauce clings to the vegetables.

7. 7

   Fluff the black rice with a fork and divide it among 4 plates or bowls. Spoon the glazed tofu, green beans, and onion over the top.

8. 8

   Finish with the roasted peanuts, scallions, and lime wedges for squeezing over. If you want to keep the dish warm in the oven, hold it at 120°C/250°F for up to 10 minutes before serving.