Processed with VSCO with c1 preset

Stir Fried Garlicky Greens over Black Coconut Rice with Baked Tofu with Pickled Broccoli Stem Salad

2 cups black forbidden rice 
1 can full fat unsweetened coconut milk 
1 cup water 
1/2 teaspoon salt 

1 cup Brussels sprouts, trimmed and quartered 
1 bunch of asparagus, ends trimmed and stalks peeled, cut into 1-inch pieces 
2 cups broccoli florets 
1/2 cup peas 
1 cup collard greens, sliced thin
4 cloves garlic, Asher and minced 
1/2 large white onion, minced 
2-inch knob ginger, grated 
1 tablespoons coconut oil 
2 tablespoons tamari sauce 
sea salt and pepper to taste 
1 package of organic sprouted form or extra firm tofu 

Tofu and broccoli stem Marinade/Dressing:
4 tablespoons of tamari 
4 tablespoons of rice vinegar 
1 tablespoon sesame oil 
1 tablespoon raw honey 

In a heavy bottomed shallow pot, heat coconut oil. Add garlic, ginger and onion. Sauté until onion is translucent and fragrant. Lower heat if starts to brown. Add Brussels sprouts and asparagus. Add a little water if veggies start to stick. After 2-3 minutes, add broccoli, peas and collard greens. Continue to sauté until bright green and cooked yet still has bite. Season with tamari, salt and pepper. Remove from heat and let cool.

While veggies are cooking, it a large pot, add rice, coconut milk, water and salt. Bring to a boil then simmer on low, covered for about 30-40 minutes until rice is cooked.

Preheat oven to 450. Slice tofu into 1/2-inch thick slices. Whisk tamari, sesame oil, honey, rice vinegar and chili pepper in a shallow bowl. Pour over tofu, lightly massage. Carefully remove tofu and transfer to a coconut oil coated parchment paper tin, bake for 15 min on each side. Reserve dressing.

Broccoli stems:
Thinly sliced leftover broccoli stems. Transfer to small bowl and pour dressing over, adding a couple more tablespoons of rice vinegar. Massage, Let sit for 15 minutes.

Plate rice first, topped with greens and tofu. Serve hot with broccoli stem salad on the side.