Banh Mi Black Rice Bowls

Ingredients

• 1 cup black rice, rinsed

• 2 cups water

• 1 teaspoon salt, divided

• 1 tablespoon toasted sesame oil

• 1 tablespoon reduced-sodium tamari

• 2 teaspoons fish sauce or tamari

• 1 teaspoon honey

• 1 (14 ounce) package firm water-packed tofu, cubed

• ½ cup rice vinegar

• 1 tablespoon sugar

• 1 cup julienned carrot

• 1 cup julienned daikon radish

• ½ cup shredded red cabbage

• ¼ cup fresh mint and/or cilantro

• Sriracha mayo & sliced jalapeño for garnish

1. Combine rice, water and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover and cook until the rice is tender, about 30 minutes. Remove from heat and let stand, covered, for 5 minutes.

2. Meanwhile, mix oil, tamari, fish sauce (or more tamari) and honey in a large bowl. Add tofu and toss to coat. Let stand at room temperature, stirring occasionally.

3. Whisk vinegar, sugar and the remaining 3/4 teaspoon salt in a medium bowl. Add carrot and daikon and let stand for 15 minutes. Drain and discard liquid.

4. Divide the rice, tofu, marinated vegetables and cabbage among 4 bowls. Serve topped with herbs, Sriracha mayo and jalapeño, if desired.

Nutrition Facts (per serving)