Black Rice Stir-Fry

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3 tablespoons vegetable oil

12 ounces firm tofu, drained, cut into 1-inch pieces

Coarse salt

1 Japanese eggplant, halved lengthwise and sliced into 1/2-inch pieces

2 tablespoons minced fresh ginger

2 cloves garlic, minced

3 scallions, thinly sliced (white and green parts separated)

1/4 head red cabbage, sliced (4 cups)

1/2 bunch purple kale, torn into 2-inch pieces (3 cups)

2 cups cooked black rice (1 cup dry)

1 teaspoon Sriracha sauce

1 tablespoon low-sodium soy sauce

2 tablespoons fresh lime juice

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