|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:
Tofu is an important source of protein for vegetarians and vegans and is also high in iron and calcium.