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 sheet
Seaweed, nori
(cut into thin strips)
1 tsp
Sesame seeds
(toasted)
Instructions
Place tofu in a medium bowl and toss with soy sauce, mirin, ginger and sesame oil. Set aside to marinate for 30 minutes.
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.
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.
For the Ginger Wasabi dressing: Using a blender, combine rice vinegar, mayonnaise, peanut oil, soy sauce, wasabi paste, honey and ginger until well combined.
To assemble salad, use 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.
