Recipe: Sticky Forbidden Rice with Curried Veggie and Tofu

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Don’t forget you can enter to win some delicious “Pig Outs” vegan bacon bits from Wayfare Foods!  Contest ends Friday, so be sure to get your entries in!

Back in the fall, I brought some extra money to the farmer’s market with the intent of giving one of the food vendors a try for lunch.  The outdoor market has a lot of them.  After perusing the various ethnic eats available, I settled on Thunder Mountain Curry.  They seemed to have a decent selection of vegan-friendly foods, plus I have a really hard time resisting anything with “curry” in the name!

I can’t remember exactly what was in the curry part (I think it was lentil-based), but I wound up with that in a big bowl with coconut milk sticky rice, vegetable stir fry and Thunder Mountain Curry’s signature 5-flavor beets.  There was so much food that I was able to share it with my mom and we both got a decent lunch out of it.  Needless to say, it was all delicious.

The idea of making sticky rice has stuck in my head since then, popping up every once and a while without any real reason to make it.  Until this past weekend, that is!  I may have mentioned that Saturday night is “meat night” for my omni parents, so I usually wind up making myself a bowl of grains, beans and veggies with some kind of seasoning or sauce.  This time I happened to have some forbidden rice on hand, purchased on a recent trip to the co-op.  Sticky rice came to mind again, and I had no reason not to try making something like what I’d had from Thunder Mountain Curry!

Don’t substitute another kind of rice when making this recipe.  I mean, you can, but it won’t come out nearly as delicious or look half as interesting.  Forbidden rice turns a lovely purple color when you add coconut milk to it.  The flavor is unlike that of any other kind of rice I’ve tried, and I eat a lot of rice.  So treat yourself to a bag and get cooking!

Sticky Forbidden Rice with Curried Vegetables & Tofu
serves 2

Ingredients
1/2 block extra-firm tofu, drained and cubed
1/2 tbsp. olive oil
2 garlic cloves, pressed or minced
2 tsp. minced fresh ginger, or to taste
1/2 cup onion, chopped
1 1/2 cup bell peppers, any color, chopped
1/2 cup carrots, sliced
1 cup broccoli florets
1 cup cauliflower florets
curry powder
cayenne
cumin
black pepper
liquid aminos or soy sauce

1 1/2 cups cooked forbidden rice
1/2 cup light coconut milk

Directions
1) Heat a medium skillet over medium-high heat and add the tofu.  Cook, stirring frequently, until brown on all sides.  Remove from the pan and set aside.

2) Add the olive oil to the same skillet and reduce the heat to medium.  Saute the garlic and ginger until fragrant, about 1 minute, being careful not to burn them.

3) Add the onions and peppers and cook, stirring occasionally, until softened, about 5 minutes.  Toss in the broccoli and cauliflower and continue to cook until tender, but not mushy, 3-5 minutes.

4) Add the tofu, spices and liquid aminos to taste.  Stir well to coat and cook until the tofu is heated through.  Remove everything from the pan and set aside.

5) Pour the coconut milk into the skillet and warm over medium-high heat until bubbling.  Add the rice and cook, stirring constantly, until the coconut milk absorbs and cooks down and the rice starts to turn purple.  (A rubber spatula is good for this!)  Once the rice is sufficiently “sticky,” place it in bowls and top with the tofu and veggies.  Enjoy!

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About the Author:

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a member of Toastmasters International and currently serves as part of the Capital View Toastmasters club. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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