Tofu Rice Salad

• 1 (16 ounce) package extra firm tofu, cubed
• 1/2 cup soy sauce
• 6 garlic cloves, crushed
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon cayenne pepper (optional) or 1 tablespoon chili paste (optional)
• 4 cups cooked brown rice
• 1/3 cup rice vinegar
• 1/3 cup olive oil
• 1/4 - 1/2 teaspoon ground pepper
• 1 1/2 cups chopped broccoli
• 3/4 cup snow peas
• 3/4 cup bean sprouts
• 1 cup sweet pepper, chopped
• 1/3 cup chopped green onion

1. Marinate tofu in soy sauce, garlic, ginger and cayenne pepper for 30 minutes to 24 hours (alternatively, marinate in a favourite szechuan, teriyaki, or stir fry sauce).
2. Whisk rice vinegar, olive oil, and pepper together.
3. Steam broccoli and snow peas briefly until tender-crisp.
4. Toss everything together and refrigerate until cold.
5. (You can use any vegetables you like, just steam the harder ones to tender-crisp).

soy sauce, garlic, ginger, cayenne pepper, brown rice, rice vinegar, olive oil, ground pepper, broccoli, snow peas, bean sprouts, sweet pepper, green onion

Taken from www.food.com/recipe/tofu-rice-salad-209430 (may not work)