Recipe details
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Rice and Tofu Salad
50min
4 servings
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This hearty and wholesome salad combines the nutty flavor of brown rice with the protein-packed goodness of tofu. Crunchy vegetables and a zesty ginger-soy dressing add layers of texture and flavor to this satisfying dish. Perfect as a main course or a side salad, this Rice and Tofu Salad is a nutritious and delicious choice for any meal.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
3 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Soy
Ingredients
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Steps
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Cook the rice
In a pot, bring 2 cups of water to a boil. Add the brown rice, reduce heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and has absorbed all the water.
Prepare the tofu
Drain the tofu and pat it dry with paper towels. Cut the tofu into 1/2-inch cubes.
Sauté the tofu
Heat olive oil in a large skillet over medium heat. Add the tofu cubes and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.
Chop the vegetables
While the tofu cooks, peel and grate the carrot. Slice the cucumber into half-moons. Dice the red bell pepper. Thinly slice the green onions.
Prepare the dressing
Peel and grate the ginger. Mince the garlic cloves. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic.
Assemble the salad
In a large bowl, combine the cooked rice, sautéed tofu, grated carrot, sliced cucumber, diced bell pepper, and sliced green onions. Pour the dressing over the salad and toss gently to coat.
Serve
Serve the Rice and Tofu Salad immediately, or chill in the refrigerator for 30 minutes before serving for a refreshing taste.
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