Ingredients

  • 14-oz cubed, block firm tofu, pressed (optional replace with cubed chicken)
  • 1 1/2 cup(s) orange juice
  • 1 tbsp honey
  • 4 clove(s) garlic, minced
  • 1/2 tsp salt
  • 1 cup(s) Chinese black rice
  • 2 cup(s) water
  • 4 tbsp extra virgin olive oil
  • 20 stems asparagus, tough stems removed and cut into 1 inch pieces
  • 1 small bunch fresh chives, finely chopped
  • 1 cup(s) basil, cut into thin strips
  • 1/4 cup(s) pine nuts, toasted
  • 1 tbsp red wine vinegar fresh ground pepper, to taste

Instructions

Combine pressed tofu (or chicken), orange juice, honey, garlic and salt in a large bowl. Gently toss to coat. Let sit at least 15 minutes.

In a medium sauce pan, combine black rice and water over high heat. Bring to boil and then reduce heat to simmer, 30 minutes. Set aside.

In a large sauté pan, heat 2 T olive oil, over high heat. Add marinated tofu cubes and cook 8-10 minutes, until golden brown, shaking pan often to avoid sticking. It was taking a bit for the tofu to start browning so I spooned out some of the marinade and allowed the tofu to brown up a bit then added it back in. Add asparagus, and cook 5 minutes, until tender (again shaking pan often).

In a large serving bowl, gently combine tofu and asparagus with rice. Add chives, basil and pine nuts. Drizzle with 2 T olive oil and vinegar. Gently toss and season to taste with salt, pepper and more olive oil, vinegar, citrus or honey, if desired.

Source

Fresh365