Warm black rice salad with roasted zucchini, seared mango, crispy tofu and lime sesame dressing

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper.

2. 2

   Cook the black rice with the water and a pinch of salt in a saucepan. Bring to a boil, reduce the heat, cover, and cook for 28-30 minutes until tender. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

3. 3

   While the rice cooks, toss the tofu with 1 tablespoon soy sauce, the cornstarch, and a little black pepper until evenly coated.

4. 4

   Place the zucchini and red onion on the tray. Add 1 1/2 tablespoons olive oil, a pinch of salt, and black pepper. Roast at 220°C / 425°F for 18-20 minutes, stirring halfway through, until golden and tender.

5. 5

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and cook the tofu for 6-8 minutes, turning, until crisp on the outside. Transfer to a plate.

6. 6

   In the same skillet, add the mango and sear it for 1-2 minutes per side until lightly colored at the edges without falling apart. Reserve with the tofu.

7. 7

   For the dressing, combine the remaining olive oil, toasted sesame oil, remaining soy sauce, juice of the 2 limes, 1 teaspoon lime zest, grated ginger, honey, and a pinch of salt in a bowl. Whisk until emulsified.

8. 8

   Place the baby spinach in a large bowl. Add the still-warm black rice so the leaves soften slightly. Fold in the roasted zucchini, roasted red onion, crispy tofu, and seared mango.

9. 9

   Pour the dressing over the salad and toss gently. Finish with the toasted sesame seeds and chopped fresh cilantro.

10. 10

    Serve right away while warm, adjusting with more black pepper or a few extra drops of lime if desired.