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Rice and Tofu Salad

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50min

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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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1
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.

2
Prepare the tofu

Drain the tofu and pat it dry with paper towels. Cut the tofu into 1/2-inch cubes.

3
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.

4
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.

5
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.

6
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.

7
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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