Clean Eating Wakame Brown Rice Salad With Tofu |
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Prep Time: 120 Minutes Cook Time: 50 Minutes |
Ready In: 170 Minutes Servings: 4 |
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Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese salad. Ingredients:
1 cup brown rice |
1 medium carrot, thinly sliced |
1/4 cup dried shiitake mushroom |
1/4 cup wakame seaweed, soaked in cold water for 5 minutes, then drained and chopped |
1/2 cup red bell pepper, sliced |
2 tablespoons rice wine vinegar |
1 teaspoon agave nectar or 1 teaspoon honey |
2 tablespoons low sodium soy sauce (can use vegan soy sauce substitute with very low sodium #295264) |
1 teaspoon fresh ginger, freshly grated |
1 teaspoon sesame oil |
5 ounces medium firm tofu, cut into bite-size pieces |
Directions:
1. Cook rice according to package directions; add carrot during last 5 minutes of cooking and mix.
2. Meanwhile, soak mushrooms in a bowl with enough warm water to cover and let stand for 20 minutes. Drain and chop mushrooms.
3. Transfer rice and carrots to a large mixing bowl. Add mushrooms, wakame and bell pepper. Combine well.
4. In a small bowl, whisk together vinegar, agave nectar (or honey), soy sauce, ginger and oil.
5. Pour sauce over rice mixture and toss to combine.
6. Carefully stir in tofu.
7. Refrigerate for 2-4 hours for best flavor. Can be kept in refrigerator for up to 4 days.
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