A reasonably flattering picture of Samantha, joining us for dinner.
And Whines, looking either dubious at my camera, or happy, it's hard to tell :)
Basically, I had a bag of black rice, and wanted to make something pretty with it. It's beautiful stuff, deep red-black grains. A bit crisp, but maybe I just don't know how to prepare the stuff. Then I found the edible flowers, and went overboard :) The results were very striking, though, I'm really happy!
Kumiho Stir-Fry with Black Rice (serves eight)
3 cups black rice (soaked overnight)
1 block/pound medium tofu
1/3 cup plus 2 tablespoons Japanese soy sauce (Kikkoman)
1/3 cup water
4 tablespoons peanut oil (divided)
1 cup green onions, finely sliced
1 small red bell pepper, thin slivers
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon chili powder
16 oz sliced white mushrooms
6 oz fresh shiitake mushrooms (thin sliced, stems removed)
2 teaspoons wasabi powder (or more, to taste)
1 teaspoon salt (divided)
1 teaspoon sugar (or Splenda)
2 teaspoons black pepper (divided) (or more, to taste)
about three cups red cabbage (roughly half of a small head)
edible flowers or other brightly colored garnish (optional)
1) Soak black rice overnight, or otherwise prepare to your preference.
2) Preparing tofu: dice tofu into small bite-sized pieces. Put tofu in a large zip-lock bag or a bowl, add 1/3 cup soy sauce, water, and food coloring (30 or so drops of blue gives a rich color, but feel free to play with colors). Marinate or dye for about two hours, turning occasionally to evenly soak.
3) While tofu is soaking, slice onion, ginger, bell pepper. Add 1/2 teaspoon salt, 1 teaspoon black pepper, sweetener, and chili pepper. Set aside. Slice mushrooms, mixing wasabi powder into mushrooms. Set aside.
4) Rinse and steam black rice. It can take 30-40 minutes for rice to become tender.
5) Tofu, continued: In a hot wok or large skillet over medium-high flame, fry tofu with two tablespoons peanut oil until it begins to brown, turning frequently. You may want to use more food coloring to "touch up" your paint job if the tofu crumbles. Don’t worry if the colors aren't even. Put tofu aside in a large bowl.
6) Add two more tablespoons peanut oil. Add bowl of onion, pepper and spices. Cook about a minute, then add mushrooms.
7) cook 7-8 minutes until liquid begins to boil off. Add red cabbage and remainder of soy sauce and spices. Cook another minute, then add tofu, stirring carefully until mixed and warm (stirring too energetically can make tofu crumble). Turn off heat.
8) Serve over a scoop of black rice. Garnish with flowers. Looks best on a deep blue or black plate.