Clean Eating Wakame Brown Rice Salad With Tofu

READY IN: 2hrs 50mins
Recipe by KateL

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

Top Review by IngridH

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.

Ingredients Nutrition

Directions

  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.

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