Cook rice according to package directions; add carrot during last 5 minutes of cooking and mix.
Meanwhile, soak mushrooms in a bowl with enough warm water to cover and let stand for 20 minutes. Drain and chop mushrooms.
Transfer rice and carrots to a large mixing bowl. Add mushrooms, wakame and bell pepper. Combine well.
In a small bowl, whisk together vinegar, agave nectar (or honey), soy sauce, ginger and oil.
Pour sauce over rice mixture and toss to combine.
Carefully stir in tofu.
Refrigerate for 2-4 hours for best flavor. Can be kept in refrigerator for up to 4 days.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	265.51 Kcal (1112 kJ)
Calories from fat	42.2 Kcal
		% Daily Value*
Total Fat	4.69g	7%
Sodium	374.27mg	16%
Potassium	484.07mg	10%
Total Carbs	50.24g	17%
Sugars	6.96g	28%
Dietary Fiber	4.69g	19%
Protein	8.65g	17%
Vitamin C	25.8mg	43%
Vitamin A	0.7mg	25%
Iron	12.2mg	68%
Calcium	90.6mg	9%

Amount Per 100 g
Calories	163.1 Kcal (683 kJ)
Calories from fat	25.92 Kcal
		% Daily Value*
Total Fat	2.88g	7%
Sodium	229.91mg	16%
Potassium	297.36mg	10%
Total Carbs	30.86g	17%
Sugars	4.28g	28%
Dietary Fiber	2.88g	19%
Protein	5.31g	17%
Vitamin C	15.9mg	43%
Vitamin A	0.5mg	25%
Iron	7.5mg	68%
Calcium	55.7mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.