Sushi Salad With Tofu And Brown Rice

  1. Place tofu in a medium bowl and toss with soy sauce, mirin, ginger and sesame oil. Set aside to marinate for 30 minutes.
  2. For the rice, in a fine-mesh strainer, rinse the rice until the water runs clear. Combine rice and water in a medium saucepan. Bring to a simmer, then cover and cook over low heat for 40 minutes. Remove from heat and let steam covered for 5 minutes. Spread rice on a baking sheet. In a small bowl whisk rice vinegar, sugar and soy sauce sprinkle vinegar mixture over the rice let cool.
  3. Preheat oven to 400u0b0F. Line a baking sheet with parchment paper and place tofu in a single layer. Bake for 10 minutes, turn tofu and continue to bake 5 minutes more until golden. Remove from oven and set aside.
  4. For the Ginger Wasabi dressing, using a blender, combine rice vinegar, mayonnaise, peanut oil, soy sauce, wasabi paste, honey and ginger until well combined.
  5. To assemble salad, using 6 individual serving bowls, place rice in the bottom of each. Add tofu, cucumber, carrots, edamame and avocado. Generously drizzle each bowl with dressing and sprinkle with sesame seeds and nori strips to garnish.

brown rice, firm tofu, soy sauce, mirin, ginger, sesame oil, short grain brown rice, water, rice vinegar, sugar, soy sauce, dressing, rice wine vinegar, mayonnaise, peanut oil, soy sauce, wasabi paste, honey, ginger, cucumber, carrot, well, avocado, sesame seeds, sheet

Taken from food52.com/recipes/29266-sushi-salad-with-tofu-and-brown-rice (may not work)

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