Ingredients
- 3 tbsp. vegetable oil
- 12 oz. firm tofu
- Coarse salt
- 1 Japanese eggplant
- 2 tbsp. minced fresh ginger
- 2 clove garlic
- 3 scallions
- ¼ head red cabbage
- ½ bunch purple kale
- 2 c. cooked black rice
- 1 tsp. Sriracha sauce
- 1 tbsp. low-sodium soy sauce
- 2 tbsp. fresh lime juice
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