Black Rice Stir Fry

• spray oil
• 12 oz firm or extra firm tofu drained, pressed and cut into 1 inch by 1/2 inch pieces
• 1-2 japanese eggplants, halved lengthwise and sliced into 1/2 inch pieces
• 1 or 2 TBSP minced fresh Ginger (dep. on how much you like ginger)
• 2 cloves garlic, minced
• 3 scallions, thinly sliced, whites only
• 1/4 head red cabbage (4 cups) shredded
• 1/2 bunch purple kale torn into 2 inch pieces (remove tough stem)
• 2 cups cooked black rice (1 cup dry)
• 1 tsp Sriracha sauce
• 1 TBSP low sodium soy
• 2 TBSP fresh lime juice.

1. Black rice should be made in advance.
2. Preheat wok over med-high heat for 1 min. Add some spray oi. Season tofu with salt and pepper. cook all sides of tofu until golden and crispy - about 5-7 min. Remove and set aside.
3. Add another spray of oil and add eggplant, stirring until golden and tender 4-6 minutes. I added a little soy to soften up the eggplant. Remove and set aside.
4. Add another spray of oil and cook ginger, garlic and scallion whites stirring - 1 min. Add cabbage, kale and 1/4 cup water and cook, stirring until kale is tender - about 3 min.
5. 2. Mix in rice (made in advance) Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce.
6. 3. Remove from heat; stir in lime juice. Garnish w scallion greens

spray oil, eggplants, fresh ginger, garlic, scallions, red cabbage, purple kale, black rice, sriracha sauce, soy, lime juice

Taken from www.epicurious.com/recipes/member/views/black-rice-stir-fry-50175106 (may not work)