Crispy Miso-Maple Tofu with Coconut Black Rice

Method

1. 1Cook the black riceRinse the black rice until the water runs clear, then combine in a pot with the coconut milk, water, and a pinch of salt. Bring to a boil, cover, and simmer low until tender and the liquid is absorbed, about 30 minutes. It should stay a little creamy; if it looks dry before it is tender, splash in a little more water.
2. 2Press the tofuWhile the rice cooks, wrap the tofu in a towel and press under something heavy for about 15 minutes. This is what lets it crisp instead of steam.
3. 3Make the glazeWhisk the miso, maple syrup, tamari, rice vinegar, sesame oil, garlic, and ginger until smooth. Set aside.
4. 4Coat the tofuCut the pressed tofu into 1-inch cubes. Toss with the tapioca starch and the remaining salt until lightly coated.
5. 5Sear in cast ironHeat the cast iron over medium-high and add the coconut oil. Sear the tofu cubes, letting each face sit undisturbed before turning so it browns instead of sticking and tearing, until deeply golden and crisp on all sides, about 10 minutes.
6. 6Glaze and finishAdd the edamame alongside the tofu and warm through. Pour the glaze over everything and toss 2 to 3 minutes until it caramelizes and clings, keeping it moving so the maple does not scorch. Add the spinach and toss just until wilted.
7. 7PlateSpoon the coconut black rice into bowls, top with the glazed tofu and edamame, and finish with scallions and sesame seeds.