Crispy Tofu Stir Fry over Black Rice

Method

1. 1Cook the black riceRinse the black rice until the water runs mostly clear. Combine with the water and salt, bring to a boil, then cover and simmer low until tender and the water is absorbed, about 30 minutes. Rest covered 5 minutes, then fluff.
2. 2Press the tofuWhile the rice cooks, press the tofu for 15 minutes, then cut into bite-sized cubes. Do not skip pressing or it will steam instead of brown.
3. 3Coat the tofuToss the tofu cubes with the cornstarch until evenly coated.
4. 4Mix the sauceWhisk the tamari, rice vinegar, sesame oil, maple syrup, water, and cornstarch in a small bowl.
5. 5Crisp the tofuHeat the oil in the cast iron over medium-high. Add the tofu in a single layer and cook undisturbed, then flip, until golden and crisp on all sides, about 8 minutes. Remove and set aside.
6. 6Stir fry the vegetablesIn the same pan, stir fry the broccoli, bell pepper, and carrot until crisp-tender, about 5 minutes. Add the garlic and ginger and stir until fragrant, about 45 seconds.
7. 7Combine and finishReturn the tofu, pour in the sauce, and toss until it thickens and glosses everything, about 2 minutes. Stir in the green onions.
8. 8ServeSpoon the black rice into bowls, top with the stir fry, and sprinkle with sesame seeds.