Crispy Black Rice Timbale with Ginger Pumpkin Cream, Glazed Tofu and Sesame Seeds

Name: Crispy Black Rice Timbale with Ginger Pumpkin Cream, Glazed Tofu and Sesame Seeds
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 3 cups cooked black rice; 1.1 lb peeled pumpkin, cubed; 14 oz firm tofu; 3/4 cup cucumber; 1/4 cup scallion; 1 tbsp fresh ginger; 3 cloves garlic; 1 cup unsweetened coconut milk beverage; 3 tbsp tamari; 1 1/2 tbsp maple syrup; 1 tbsp rice vinegar; 3 tbsp olive oil; 2 tsp toasted sesame oil; 2 tbsp sesame seeds; 1 tbsp lime juice; 1 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp cornstarch; 2 tbsp water

An original vegan dish featuring layers of lightly crisp black rice, silky ginger pumpkin cream, golden tofu with a savory glaze, and a fresh finish of cucumber, scallions, and sesame. Elegant, comforting, and full of texture contrast.

25 minPrep

35 minCook

60 minTotal

4Servings

VeganDairy-Free

Ingredients

Adjust servings

480 g g cooked black rice (cold or at room temperature)
500 g g peeled pumpkin, cubed (puede ser butternut or similar)
400 g g firm tofu (escurrido and prensado)
120 g g cucumber (en cubitos small)
30 g g scallion (sliced finas)
15 g g fresh ginger (grated)
9 g g garlic (chopped; divided)
240 ml ml unsweetened coconut milk beverage (no leche of coco espesa)
45 ml ml tamari (divided)
22 ml ml maple syrup (divided)
15 ml ml rice vinegar
45 ml ml olive oil (divided)
10 ml ml toasted sesame oil
18 g g sesame seeds (mezcla blanca or negra)
15 ml ml lime juice
2 g g smoked paprika
6 g g salt (or to taste)
1 g g black pepper (freshly ground)
8 g g cornstarch
30 ml ml water (for disolver the maicena)

Nutrition facts

per serving

406 kcal

Calories

14.2 g

Protein

43.8 g

Carbs

18.7 g

Fat

5.6 g

Fiber

38.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

SoySesame

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray and toss with 1 tablespoon olive oil, half of the grated ginger, 1 minced garlic clove, 1/2 teaspoon salt, and a little black pepper. Roast for 25 minutes, until tender and golden at the edges.
2
2. While the pumpkin roasts, cut the tofu into cubes or rectangles. Toss it with 2 tablespoons tamari, 1 tablespoon maple syrup, the smoked paprika, and 1 teaspoon toasted sesame oil. Let it sit for 10 minutes.
3
3. In a small bowl, dissolve the cornstarch in the water. Set aside for the glaze.
4
4. Heat a nonstick skillet over medium-high heat with 1 tablespoon olive oil. Brown the tofu for 3 to 4 minutes per side until nicely caramelized. Add the remaining minced garlic and cook for 30 seconds, then pour in the cornstarch mixture along with 1 additional tablespoon tamari and 1/2 tablespoon maple syrup. Cook for 1 to 2 minutes, stirring, until the glaze coats the tofu. Set aside.
5
5. Transfer the roasted pumpkin to a blender with the coconut beverage, the remaining ginger, the lime juice, and 1 teaspoon toasted sesame oil. Blend until smooth and creamy. Taste and adjust with salt and black pepper.
6
6. Combine the cucumber with the scallion, rice vinegar, a pinch of salt, and 1 teaspoon sesame seeds. Reserve this fresh topping.
7
7. Heat a large skillet over medium heat with the remaining tablespoon of olive oil. Add the cooked black rice, press it lightly, and cook for 6 to 8 minutes, stirring only once or twice, until heated through with some crisp bits. Season with a pinch of salt.
8
8. To plate, use a ring mold or shape a timbale with a base of crispy black rice, add a generous layer of ginger pumpkin cream, and finish with the glazed tofu. Spoon the cucumber-scallion topping over it and scatter the remaining sesame seeds on top.
9
9. Serve immediately to keep the contrast between the crisp rice, smooth cream, and glazed tofu.

Chef tips

For a firmer timbale, pack the rice into metal rings and bake for 8 minutes at 200 °C / 400 °F before serving. The pumpkin cream can also be kept warm over very low heat with a few extra spoonfuls of coconut beverage if it thickens too much.

Substitutions

You can substitute the pumpkin with sweet potato, the black rice with cooked brown rice, and the tofu with tempeh for a firmer texture. If you do not have tamari, use soy sauce, keeping in mind it will still contain soy and may contain gluten unless using a gluten-free version.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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