Crispy tofu bowl

Black rice and broccolini make this a hearty, meatless lunch.

“Tofu is an excellent vegetarian source of protein,” says chef Holly Erickson, who co-founded The Modern Proper with fellow chef Natalie Mortimer. “Topped with radish, scallion, and a bit of almond pad Thai sauce, this bowl is filling without being heavy.”


6 ounces firm tofu, cut into 1-inch cubes
2 tablespoons tamari
½ cup black rice
1 tablespoon canola oil
1 tablespoon sesame oil
1 small bunch broccolini
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
1 radish, thinly sliced
1 scallion, thinly sliced
1 tablespoon cilantro, roughly chopped


In a small bowl, add the tofu and tamari and stir until tofu is fully coated. Set aside and allow tofu to marinate while the rice is cooking.
In a small pot, bring rice and 1 cup of water to a boil. Reduce heat to maintain a simmer, cover, and cook until rice is tender, about 30 minutes. Remove from heat and allow to cool for 10 minutes.
In a small skillet, heat canola oil over high heat. Add tofu to the pan, making sure there is enough space between each piece. Cook until golden brown, about 3 to 4 minutes, without moving or turning. Then flip the tofu and cook on the remaining sides for 3 to 4 minutes each. Transfer with a slotted spoon to a paper towel-lined plate and allow to cool.
Discard the canola oil from pan and add the sesame oil. Season broccolini with salt, pepper, and garlic powder. Add to pan and toss until coated with oil. Cook over medium heat until edges are crispy and stems are just tender, about 3 minutes. Transfer to an airtight container.
In a separate large container, add black rice and top with crispy tofu alongside a separate container filled with radish, scallions and cilantro. Place the pad Thai dressing in another small container and store everything in the fridge.



Add broccolini to rice along with tofu and microwave for one to two minutes. Top with radish, scallions, and cilantro. Drizzle with pad Thai dressing.

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