Kale and Black Rice Stir-Fry

by cakeduchess on March 4, 2012 · 33 comments

My wok has been one of my favorite friends in my kitchen since I learned what to cook with it. Stir-fries are quick and fun to make. You can really use your imagination and create something different for your family and friends.

I always have kale and eggplant on hand for soups and different pasta dishes. I was thrilled when I received my latest Whole Living issue as it is filled with incredible recipes for cooking by color. The photos of the foods in this issue are enticing and inspiring for those that are trying to create more meat-free meals. If you don’t enjoy tofu, you could substitute it with tempeh or if you aren’t into either tofu or tempeh, this dish would also be delicious with some chunks of chicken.

The dish is spicy and bursting with flavor. The lime juice adds an incredible tart surprise and makes this healthy dish really sparkle! Black rice turns into a deep purple hue when it is cooked. The dark grain has more anthocyanin antioxidants than blueberries.  I’m excited about making more dinners rich in antioxidants. Aren’t you?;)

March is #greenslove month!

Please join in on the #greenslove fun by linking up any leafy green recipe from the month of March 2012.  Don’t forget to link back to this post, so that your readers know to come stop by the #greenslove event! The twitter hashtag is #greenslove. :)
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Kale and Black Rice Stir-Fry
slightly adapted from Whole Living Magazine March 2012


3 Tbsp.vegetable oil
12 oz firm tofu, drained,but into 1-inch pieces
1 Tbsp. minced fresh ginger
2 scallions, thinly sliced white and green parts separated

1 Japanese eggplant, halved lengthwise and sliced into 1/2-inch pieces
1/4 head red cabbage, sliced (4 cups)
1 1/2 cups kale, torn into 2-inch pieces
1 1/2 cups purple kale, torn into 2-inch pieces
2 cups cooked black rice (1 cup dry)
1 tsp. Sriracha sauce
1 Tbsp. low-sodium soy sauce
2 Tbsp. fresh lime juice

Tofu Marinade:

1 Tbsp. minced fresh ginger
1 scallion thinly sliced
3 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
1 teaspoon sesame oil
1 Tbsp. brown sugar


In a medium sized bowl, add the tofu, scallion, ginger, soy sauce, rice wine vinegar, sesame oil, and brown sugar. Gently mix the tofu together in this sauce with your hands. Set it aside to marinade while you prepare the other stir-fry ingredients. *You could adjust this marinade to your taste. I honestly don’t measure it. I do it by flavor and what I like.

Fill a large sauce pan with water and bring to a boil. Add the kale and purple kale and boil until al dente. When ready, drain the kale and set aside.

Preheat a wok over medium-high heat for a1 minute. Add 1 Tbsp. oil, swirling to coat. Drain the tofu and reserve the marinade ingredients.  Cook tofu until golden and crispy, about 5 minutes. Remove and set aside. Add 1 Tbsp. oil and cook eggplant, stirring until golden and tender, about 4 minutes. Remove and set aside. Add remining Tbsp. oil and cook ginger, and scallion whites, stirring, 1 minute. Add cabbage and cook about 3 minutes. Stir in the kale. Mix in rice. Once heated through, add tofu and eggplant. Stir in Sriracha and the marinade. Add more soy sauce if needed according to your taste. Remove from heat; stir in lime juice. Garnish with scallion greens.

What greens do you like experimenting with? Do you ever make stir-fries?:) Pin It

{ 33 comments… read them below or add one }

A Thought For Food March 4, 2012 at 4:30 pm

Love it! You know my feelings on kale, so this is an immediate winner in my book!


Georgie March 4, 2012 at 5:15 pm

A wonderful dish for #greenslove. I enjoy kale in drinks, as chips and cooked into recipes it’s such a wonderful flavor and texture. I’ms o loving your dish here – it has someof my favorite foods.


Tya @ Note Etc. March 4, 2012 at 5:44 pm

wow this dish very colorful I love the purple color, also I’m big fans of tofu and tempeh, I always have it on my refrigerator, I think I’m gonna bookmark this recipe


Latest Post: http://noteetc.blogspot.com/2012/02/dry-baked-brownies.html


Junia March 4, 2012 at 6:57 pm

i like how you used black rice with the kale! it has such a nutty taste! love it. :D and yay for tofu nuggets! glad you are hosting with us again, lora. have a wonderful sunday!


Judit-Corina @WineDineDaily March 4, 2012 at 7:03 pm

Looks so vibrant & delicious! Great for a meatless day.
J & C


Soni March 4, 2012 at 7:27 pm

Gorgeous color of this dish!Love the black rice and Kale combo, so healthy and delicious!!Glad to be hosting this #Greenslove with you Lora :)


Cindy DG March 4, 2012 at 9:00 pm

I love our wok too! This dish has beautiful colors!! Stopping by to send you some #greenslove! Happy to be co-hosting with you! :)


Aldy @ Al Dente Gourmet March 4, 2012 at 9:59 pm

Hi Lora! What a colorful-mouth-watering stir fry! Lovely combination of flavors :) Happy greenlove to you!


Lizzy March 4, 2012 at 10:57 pm

Such a vibrant plate of deliciousness, Lora! So healthy, too :) Fun hosting with you again this month with #Greenslove!


Jeanette March 5, 2012 at 1:08 am

Love the deep rich colors in this vegetarian dish – I have some black rice in my pantry and need to cook some up.


dudut March 5, 2012 at 4:07 am

what a colorful dish!i have not cooked black rice though i have seen one at the supermarket :) one of these days, one of these days, i will :)

i share your love with wok, it is my friend too and can cook different types of dishes especially stir fry!


Reem | Simply Reem March 5, 2012 at 7:05 am

Love it…..
This is such a colorful dish… And super healthy…
On my to make list…


Jackie @ Vegan Yack Attack! March 5, 2012 at 9:21 am

What an absolutely gorgeous meal; not only is it meatless, it’s vegan! Yay! I’m bookmarkin’ this bad boy. I can’t wait to try it out!


Kristina March 5, 2012 at 4:20 pm

vibrant and bright – just how I like to eat! this sounds great.

I love my wok too… made a new fried rice just yesterday!


Kiri W. March 5, 2012 at 6:20 pm

Whta a gorgeous dish :) The colors are stunning, and I love every single ingredient.This one goes on my to do list!


Jean (Lemons and Anchovies) March 5, 2012 at 8:00 pm

Love how vibrant all the colors are in this dish–I can imagine all the wonderful flavors and textures that go with it. This is something I could serve every week at home and not tire of.


astigvegan.com March 5, 2012 at 11:39 pm

Look at that colorful dish! I’m learning more and more about kale and I’m really excited to try this one out. Sending some #greenslove your way :)


Becky March 6, 2012 at 2:35 am

The colors in your dish are amazing. We certainly eat with our eyes with dish, so creative! I’ve never tried black rice before. Sending lots of #greenslove your way!


Anna and Liz Recipes March 6, 2012 at 4:00 am

Hi Lora! What a interesting dish, not a fan of Kale , but you inspire me to try some. thanks for a great recipe! :)


Elizabeth @Mango_Queen March 6, 2012 at 4:47 am

I’m really liking all the ingredients in this dish…kale and black rice, most especially! Must try it! Thanks for sharing the greenslove!


EA-The Spicy RD March 6, 2012 at 5:36 am

This is my kind of dish Lora! Looks delicious and I love that you used black rice (yay for more antioxidants :-). This is definitely going at the top of my greenslove list of recipes to make!!


Laura at The Art of Cooking Real Food March 6, 2012 at 6:36 pm

Wow – this salad sounds as beautiful as it looks! Great recipe!


Lana March 7, 2012 at 5:51 am

Love the colors of your dish! We have been eating a lot of legumes and greens lately, and kale is one of my kids’ favorite vegetable (I think I have created little monsters that will never fit in:) Kidding!
Is black rice the same thing as forbidden rice? I really like Himalayan red rice as it has a great bite, and I can only imagine how nice this would feel (al dente, maybe?:)
Now I have to think of a green dish to make for your event:)
Have a great week!


Shulie March 7, 2012 at 1:16 pm

Wow Lora. Super healthy, super quick. Favorite veggies packed with nutrients. I don’t make stir fries often enough but whenever I do it’s flavor packed simplicity takes me all over again with surprise. Great family meals & I know one of my son’s favorites too.


Jamie March 7, 2012 at 2:45 pm

Oh #greenslove will get me cooking better than I have been! I really love kale so why don’t I cook with it more often? This is a fabulous salad and I love the flavors. I’ll pull out my wok this week, promise!


Kathy March 7, 2012 at 6:32 pm

This looks delicious. It is pretty and colorful too!


Elisabeth March 7, 2012 at 7:17 pm

Lora-you’ve done a great job of convincing me to eat more vegetarian/vegan dishes, that I’ve been also raving, and posting about. Your Kale and Black Rice Stir-Fry was a delicious lunch for me the next day, and it was really very filling and totally satisfying. Loved the black rice, which really turned out to be a dark purple/blue color…strange color, but yummy!

Sorry for not sharing the Vegan Avocado-Tomato Toast with you, but it was a “spur of the moment” decision of mine to make it, and try to keep things healthy, and light!


kita March 9, 2012 at 1:44 am

I looooove kale… and we love stir frys in this house – everything about this meal is perfect!!!


Linda March 9, 2012 at 2:19 am

Yum…another great kale recipe to add to my collection!! I’ve not yet tried a stir fry with kale – it’s a great main dish, healthy meal!


Magic of Spice March 11, 2012 at 5:12 pm

What a delightful stir fry! Love the vibrant colors and varied textures :)


Terra March 11, 2012 at 9:35 pm

After all the fun greenslove posts, I now cannot wait to try purple kale, it sounds amazing! Your dish is so pretty, and sounds delicious:-) Hugs, Terra


Cake March 17, 2012 at 6:23 pm

This is a beautiful dish. My grandmother always said “make vegetables with many colors.” Turns out she was onto something with those antioxidants! That crispy tofu looks awesome.


Virtually Vegan Mama March 17, 2012 at 7:57 pm

Thanks for this recipe, love it…I keep walking by the bulk black rice at my whole foods and I’ve been wanting to try it…I’m on it!




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