Clean Eating Wakame Brown Rice Salad With Tofu
rice, tofu, carrot, mushroom, vinegar, soy sauce, agave, sesame oil, ginger
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 for Clean Eating Wakame Brown Rice Salad With Tofu Recipe
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.
Read the full directions on Food.com
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