fresh + easy

i can't think of anything right now that looks more delicious that this.
living out of a suitcase these past few weeks and eating take-out and
greasy junk food, i am ready to return to normal, real, healthy food.
recipe and photo by fresh365 via mint
Spring Black Rice
serves 4

14 oz tofu, drained and pressed, then cut into 1/2" cubes
1 1/2 c fresh orange juice
1 T honey
4 garlic cloves, minced
1/2 t salt
1 c Chinese black rice
2 c water
4 T olive oil
20 stems asparagus, tough stems discarded, cut into 1” pieces
1 small bunch chives, finely chopped
1 c packed basil leaves, cut into thin strips
1/4 c pine nuts, toasted
1 T vinegar (I used red wine)
pepper, to taste

Combine pressed tofu, orange juice, honey, garlic and salt in a large bowl. Gently toss to coat tofu. 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 (preferably non-stick), 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. 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.

if you make this before me, tell me how it is!! ;)

*almost all settled in to my new pad. phew! pics to be posted

soon!