• Kylie

Sticky Tofu and Pink Rice

Who knew if you cook white and black rice together you get pink rice? Well, not me until I tried just that. Then I found out the Koreans beat me to it. They call it Heukmi bap. Black rice is not red rice or wild rice. It is the ancient 'hidden rice' that was kept only for the emperor in China to ensure his health and longevity. And they were right about it's superfood status. Half a cup packs a 5g serving of protein and is loaded with fibre. The dark appearance of the black rice is due to the same antioxidant compound that gives blueberries their royal colour - anthocyanins. They have been proven to fight cancer, heart disease and promote brain function. So the chewy black rice is a welcome addition to this plate.

This sticky tofu is a popular blend of salty, sweet, and a little bit spicy. Serve this loaded up with veg and this meal will be given the thumbs up by your microbiome and family alike.

vegan, dairy-free, gluten-free, nut-free

servings 4


400g block of firm tofu

Marinade ingredients:

2 Tbsp apple cider vinegar, 30g

2 Tbsp honey, 50g

3 Tbsp tomato paste, 60g

2 Tbsp coconut sugar, 30g

2 1/2 Tbsp tamari, 50g

2 Tbsp sesame seeds, 20g

2 cloves garlic, crushed

1 tsp dried ginger

1/2 tsp cayenne pepper (or 1 tsp sriracha)

1 tsp sesame oil

1/2 cup white rice

1/2 cup black rice

1.5 cups water

1 Tbsp olive oil

2 carrots, sliced in circles

100g bean sprouts

2 cups spinach, 60g

2 shallots, sliced in rounds


Step 1 - Slice the block of tofu into cubes and press the cubes with paper towels to remove excess liquid.

Step 2 - Mix the marinade ingredients together in a bowl and toss the tofu cubes through it. Let it sit to marinate for an hour if you have the time. Otherwise go straight to step 3.

Step 3 - Now the two rices will have different cooking times usually, but I tend to throw them in together for convenience. Cook with the water, covered on the stovetop on low heat until the water is absorbed. Or cook in a rice cooker on brown rice function. I love rice cookers as they make perfect rice every time and they are relatively cheap. I highly recommend them.

Step 4 - Scoop the tofu cubes out of the marinade bowl to fry, leaving the marinade behind for later. Heat a large frypan over medium-high heat. Add the olive oil and then the tofu and cook until golden brown on all sides, 6 to 8 minutes total. Then add the rest of the marinade mixture and let simmer, tossing everything together to make a sticky sauce, 1 to 2 minutes.

Step 5 - Lightly steam the carrots, bean sprouts and spinach then serve with the rice and tofu. Sprinkle of shallots on top. Enjoy!

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