Description
The Ozz-Bowl: moody, bold, and plant-based to the core. Black rice, crispy tofu, miso eggplant, and a tahini-ginger drizzle that hits like a power chord. 🖤🥢
Ingredients
- 1 cup black rice, cooked according to package directions, and fluffed.
- Splash of rice vinegar + sesame oil for flavor
Crispy Tofu:
- 1 block extra-firm tofu, pressed and cubed
- 2 tbsp tamari
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tsp garlic powder
- Optional: black sesame seeds
Miso-Glazed Eggplant:
- 1 small eggplant, sliced into half-moons
- 1 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- 1 tsp sesame oil
Blistered Shishito Peppers:
- 1 cup shishito peppers
- 1 tsp avocado oil or olive oil
- Sea salt to finish
Charred Greens:
- 2 cups kale or collard greens, chopped
- 1 clove garlic, minced
- 1 tsp olive oil
- Pinch of chili flakes
Tahini-Ginger Drizzle:
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water (more as needed)
- 1 tsp fresh grated ginger
- 1 tsp maple syrup
- 1/2 tsp tamari
Chili “Bat Wing” Crisp:
- 1 tortilla (charcoal or black bean for color)
- 1 tsp olive oil
- Chili powder + flaky salt
Instructions
-
Cook black rice according to package. Season lightly with rice vinegar and sesame oil if desired. Set aside.
-
Make crispy tofu:
Toss tofu in tamari, sesame oil, garlic powder, and cornstarch. Air-fry at 400°F for 10–15 min or bake at 425°F for 25 min until golden and crisp. Optional: toss in black sesame seeds. -
Prepare miso eggplant:
Mix glaze ingredients and brush over sliced eggplant. Roast at 425°F for 20 min, flipping halfway, until caramelized. -
Blister shishitos:
Sear peppers in a hot skillet with oil until blistered and slightly charred, about 5 minutes. Sprinkle with sea salt. -
Char greens:
Sauté garlic in oil, add greens and chili flakes, cook until just wilted and edges start to char. -
Make drizzle:
Whisk tahini, lemon juice, ginger, maple, tamari, and water until pourable. -
Create “bat wing” crisp:
Cut tortilla into jagged bat wing shapes, brush with oil, sprinkle with chili powder and salt. Bake at 375°F for ~7 minutes or until crisp and dark. -
Assemble:
In a shallow bowl, layer black rice, tofu, eggplant, greens, and shishitos. Drizzle with tahini-ginger sauce and crown it with your chili bat wing crisp.
🔥 Optional Garnishes:
-
Pickled red onions
-
Black garlic paste swirl
-
Edible black flowers (like viola or pansy) for that gothic flair
-
Microgreens or scallions