Clean Eating Wakame Brown Rice Salad With Tofu

Total Time
2hrs 50mins
Prep 2 hrs
Cook 50 mins

Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese salad.

Ingredients Nutrition


  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.


Most Helpful

This makes a very nice, healthy lunch. I made as written, except for shredding my carrots and leaving them raw. The only thing I would change is to cut back on the wakame- 1/4 cup dried is nearly 2 cups when hydrated, and I felt that the strong seaweed flavor kind of overpowered the other ingredients. Otherwise, I really enjoyed this dish, and would happily make it again.

IngridH July 01, 2012

Easy to prepare, great to eat, easy for entertaining as it can be fully prepared a day or two ahead. I saut?ed the carrots and capsicum then added to the rice. Add a bit more soy sauce.

Carolinthehomecook December 22, 2012

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