Japanese Sauteed Firm Tofu & Black Rice

24 Ounces of firm tofu
2 cups of Black Rice
2 tablespoons of vegetable oil
½ tsp kosher or sea salt
1 onion, sliced
1 ½ cups of sliced mushrooms
1 shredded / grated carrot
2 sliced green peppers
1 tablespoon of sake (white cooking wine can also be used)
1 ½ tablespoons of soy sauce (any variety)
1 tsp grated ginger
1 tablespoon of sugar
1 tablespoon of water
Mixture: 1 tsp cornstarch vs. 3 tablespoons of water

Boil 2 cups of Black Rice in 3 cups of water in a medium sauce pan until tender, adding additional water as necessary; remove from heat cover and set aside.

Cut tofu into cubed strips, and put into a hot wok or skillet on high heat with oil and a little bit of salt. .Add onion, and mushrooms and stir fry for 5 minutes. Reduce heat to medium low, and add carrot pieces, peppers, and tofu and sauté for a few minutes. Turn to low heat and add all the liquid ingredients and continue to simmer for 5 minutes, then add cornstarch mixture. Cook for 5 minutes, remove from heat and serve beside or on top of a mound of black rice.
Source: http://blackrice.com/recipes/10/

Southwest Tofu Scramble
Prep Time: 10 mins | Cook Time: 20 mins | Servings: Serves: 2
8 ounces extra firm tofu
Olive oil
1/4 red onion, thinly sliced
1/2 red pepper, thinly sliced
2 cups kale, loosely chopped
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp cumin powder
1/4 tsp chili powder
1/4 tsp turmeric (optional)
Hot Sauce
Breakfast potatoes, toast, and/or fruit

Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast iron skillet, for 15 minutes.

While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.

Prep veggies and warm a large skillet over medium heat. Once hot, add 1-2 Tbsp olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened - about 5 minutes.

Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.

In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.

Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.

Serve immediately with the breakfast potatoes, toast or fruit. I like to add more flavor with salsa, hot sauce and/or fresh cilantro. Serves 2.

Nutritional Info: Calories: 252
Total Carbohydrates: 12.7g
Total Fat: 19g
Dietary fiber: 3g
Protein: 12g
Saturated fat: 3g
Amount Per: 1/2 of the recipe
Sodium: 516mg
Sugar: 2.5g

Source: https://minimalistbaker.com/southwest-tofu-scramble/