Ingredients
1 c. glutinous black rice
2 tbsp. extra-virgin olive oil
1 small leek, thinly sliced and thoroughly rinsed, green and white parts separated
1/4 tsp. ground coriander
Kosher salt
Freshly ground black pepper
1/4 c. white or feta cheese, crumbled
1/2 c. buttermilk
Water, as needed
1/2 lb. frozen silken tofu, defrosted and pressed of moisture
1/3 c. spicy peanut sauce
1/2 c. sliced roasted red bell peppers
Mint, for serving
Crushed toasted almonds, for serving
Pickled red onions or shallots, for serving
Preparation
Step 1Prepare the black rice: Rinse and soak rice in cold water for 30 minutes, up to overnight. Drain and transfer rice to a steamer or fine-mesh sieve and set over a pot of boiling water over low heat. Cover with a lid and let steam until rice is tender, about 25 minutes.Step 2Cook the leeks: In a large pot over medium heat, heat oil. Add leek greens and coriander, then season with salt and pepper. Stirring occasionally, cook until leeks are lightly golden, about 10 minutes. Add leek whites and continue cooking until soft and creamy, about 8 minutes more. Let cool.Step 3Make the leek sauce: Transfer cooled leeks to a food processor and add cheese and buttermilk. Process until mostly smooth. Add in water, 1 tablespoon at a time, to loosen to desired consistency.Step 4Prepare the tofu: Place tofu in a microwave-safe bowl and microwave for 1 minute. Stir in peanut sauce and toss to coat evenly.Step 5Assemble bowl: Add half the rice to a bowl. Top with leek sauce, tofu, and roasted peppers, then garnish with almonds, mint, and pickled shallots before serving.
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