23 | 100 | 470 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
40 min | 1 h | 6 |
341 gm | Tofu, regular, firm (pressed dry between papper towels, cut into 3/4 inch strips) |
2 tbsp | Soy sauce (for tofu) |
1 tbsp | Mirin (for tofu) |
1 tsp minced | Ginger root (for tofu) |
1/2 tsp | Sesame oil (for tofu) |
1 1/2 cup | Brown rice, medium-grain, dry |
2 3/4 cup | Water (for rice) |
2 tbsp | Rice vinegar (for rice) |
1 tbsp | Granulated sugar (for rice) |
2 tsp | Soy sauce (for rice) |
1/4 cup | Rice wine vinegar (for dressing) |
1/4 cup | Mayonnaise (for dressing) |
2 tbsp | Peanut oil (for dressing) |
2 tbsp | Soy sauce (for dressing) |
1 tsp | Wasabi paste (for dressing) |
1 tsp | Honey (for dressing) |
1/2 tsp minced | Ginger root (for dressing) |
1 small | Cucumber, peeled (thinly sliced) |
1 large | Carrots (peeled and thinly sliced) |
1 cup | Frozen edamame (soybeans) (shelled, thawed and drained) |
1 avocado(s) | Avocado (pitted, peeled and sliced) |
1 tsp | Sesame seeds (toasted) |
1 sheet | Seaweed, nori (cut into thin strips) |
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:
3. Preheat oven to 400ºF. 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:
Nutrition Highlight:
Tofu is an important source of protein for vegetarians and vegans and is also high in iron and calcium.
Grain | 1.5 |
Meat Alternative | 0.6 |
Vegetables | 1.2 |