Tofu Rice Salad
4 cups cooked brown rice
1 package 300g extra firm regular tofu
4 cups chopped vegetables, such as broccoli, peppers, snow peas, bean sprouts
1/4 to 1/2 cup chopped green onions
1/3 cup rice vinegar
1/4 cup olive oil, or a combination of olive and sesame oil
1/2 bottle Schezuan, teriyaki, or other Asian sauce or a combination of soy sauce, fresh
grated ginger, garlic, and cayenne pepper
salt & pepper to taste
Cut tofu into bite sized chunks, and marinate in bottled sauce or the soy sauce/ginger/garlic/cayenne pepper (exclude the cayenne if you don't like it hot.) I like to marinate overnight, but an hour or so will do.
Cook brown rice (enough so that you will end up with 4 cups.)
Steam harder vegetables like broccoli, carrots, etc, until tender crisp - don't over steam! Peppers and bean sprouts are best raw.
Mix vinegar and oil.
Mix everything together, and add salt & pepper to taste.
Tip - if using bottled sauce, add some grated ginger and fresh crushed garlic to the oil & vinegar - it adds much more flavor.
Refrigerate until cold. This salad is even better if made the day before.