Can I substitute the black rice with another grain?

Absolutely! Quinoa or brown rice work well, though the texture and flavor profile will differ slightly. Just ensure you adjust cooking times accordingly.

Any tips for getting the tofu extra crispy?

Tofu is quite versatile. Pressing it well removes excess water, which leads to a firmer texture. You can also bake or air fry the tofu for an even crispier result.

Is there a good substitute for rice syrup in the tofu marinade?

Sure thing! Maple syrup, agave, or even a bit of brown sugar can stand in. Adjust to your sweetness preference.

How do I store leftovers, and for how long?

Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. The tofu may lose a bit of its crispness, but it'll still taste great!

Can I add other veggies to this bowl?

Definitely! Broccoli, bell peppers, shredded carrots, or even some edamame would be fantastic additions. Get creative!

What makes black rice so special?

Black rice, also known as 'forbidden rice,' gets its color from anthocyanins, which are powerful antioxidants. It's also a good source of fiber and iron, offering more nutritional benefits than white rice.

There's something incredibly satisfying about a well-composed Buddha bowl. It’s not just a meal; it's an experience – a colorful, flavorful, and nutritious journey in a bowl. One day, after a particularly grueling workout, I was craving something wholesome yet exciting. Standard salads weren't cutting it; I needed something more substantial, more…vibrant. That's when the idea for this Forbidden Black Rice Buddha Bowl with Ginger-Lime Tofu sparked. It's a dish that I keep returning to, and I think you will too.

This bowl is a celebration of textures and tastes. The nutty, slightly chewy black rice provides a fantastic base, while the ginger-lime tofu brings a burst of zesty, savory goodness. Add in the creamy avocado, crisp cucumber, and a drizzle of tahini dressing, and you’ve got a symphony of flavors that dance on your palate. But the best part? It's surprisingly easy to make! It does take a little pre-planning though, so make sure to press that tofu!

Forbidden Black Rice Buddha Bowl with Ginger Lime Tofu

Name: Forbidden Black Rice Buddha Bowl with Ginger Lime Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: One-Bowl-Meals
Ingredients: 1 cup Black Rice; 2 cups Water; 14 oz Firm or Extra-Firm Tofu; 1 tbsp Fresh Ginger, grated; 2 tbsp Lime Juice; 2 tbsp Rice Syrup; 2 tbsp Soy Sauce (or tamari); 1 tsp Sesame Oil; Pinch (optional) Red Pepper Flakes; 1/2 Avocado, diced; 1/2 Cucumber, sliced; 2 tbsp Tahini; 1-2 tbsp (for dressing consistency) Water; To taste Salt; For garnish Sesame Seeds; For garnish (optional) Fresh Cilantro

This Forbidden Black Rice Buddha Bowl with Ginger-Lime Tofu combines nutty black rice, crispy baked tofu marinated in ginger and lime, and fresh vegetables, all drizzled with a creamy tahini dressing for a flavorful and nutritious meal.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

📖 Instructions

Rinse the black rice: Place the black rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming gummy.
Cook the black rice: Combine the rinsed black rice and water in a rice cooker or a saucepan with a tight-fitting lid. If using a rice cooker, follow the manufacturer’s instructions. If using a saucepan, bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
Prepare the tofu: Press the tofu between paper towels or a tofu press for at least 20 minutes to remove excess water. This step is crucial for achieving a crispy texture when cooking.
Cut the tofu: Cut the pressed tofu into 1-inch cubes.
Make the ginger-lime marinade: In a small bowl, whisk together the grated ginger, lime juice, rice syrup (or maple syrup), soy sauce (or tamari for gluten-free), sesame oil, and a pinch of red pepper flakes (if using).
Marinate the tofu: Place the tofu cubes in a shallow dish and pour the ginger-lime marinade over them. Gently toss to coat the tofu evenly. Let it marinate for at least 15 minutes, or up to 30 minutes, in the refrigerator.
Preheat oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Bake the tofu: Arrange the marinated tofu cubes in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until the tofu is golden brown and slightly crispy.
Prepare the vegetables: While the tofu is baking, prepare the vegetables. Wash and chop the avocado, cucumber, and any other desired vegetables, such as shredded carrots or sprouts.
Make the dressing: In a small bowl, whisk together the tahini, lime juice, water, and a pinch of salt. Adjust the amount of water to achieve your desired consistency.
Assemble the bowls: Divide the cooked black rice among bowls. Top with the baked ginger-lime tofu, avocado, cucumber, and any other desired vegetables.
Drizzle with tahini dressing: Drizzle the tahini dressing over the bowls.
Garnish and serve: Garnish with sesame seeds and fresh cilantro, if desired. Serve immediately and enjoy!