Ingredients
- Tofu & Marinade
- 1 block extra -firm tofu, sliced into about 9 slices
- 3 tablespoons soy sauce, or tamari
- 2 tablespoons canola oil, or non toasted sesame oil
- 2 tablespoons rice vinegar
- ½ inch ginger root, finely chopped or grated
- 2-3 cloves garlic, chopped
- Oil for pan frying, (I used 2-3 tablespoons of canola. EV olive oil would be fine too)
- Rice & Veggies
- 1.5 Cups brown rice, (1.5 cups is the pre-cooked measurement) Cook it for the salad.
- 2 carrots, julienned or chopped
- ½ red bell pepper, sliced or chopped
- 2 celery stalks, sliced or chopped
- Handfull snow or snap peas, sliced
- Dressing
- ¼ Cup soy sauce, or tamari
- ⅓ Cup olive oil
- ¼ Cup red wine vinegar
- 2 cloves garlic, finely chopped
- ½ inch ginger root, finely chopped or grated
- ½ red onion, finely chopped
Directions
Slice tofu into about 9 equal sized slices. Mix the tofu marinade ingredients together. Marinate the tofu for at least 2 hours, flipping halfway. Pan fry the tofu until crispy. Slice tofu into smaller bite size pieces and mix with the cooked and cooled brown rice and the chopped veggies. Mix the dressing ingredients together and pour into the tofu, rice, and veggie mixture. Mix well. Eat and enjoy!
NotesThis salad tastes just as good served at room temperature.
I chop all my veggies into small bite size pieces rather than slice them. For the dressing I finely chop the garlic and red onion and grate the ginger root, but you could also put the dressing ingredients in a food processor.
Brown Rice Tofu Salad (aka Buddha Food). To import, drag image to your MacGourmet recipe box.
