Ingredients
Directions
Rice Tofu Salad aka Buddha Food
Tofu:
1 block (10-16 oz) extra firm tofu sliced
3 tbsp soy sauce
2 tbsp canola or non toasted sesame oil
2 tbsp rice vinegar
½ inch ginger root finely chopped
2-3 cloves garlic chopped
Oil for pan frying
Rice and veggies:
1 ½ c brown rice (pre-cooked measurement) cooked
2 carrots julienned
½ red bell pepper sliced
2 stalks celery sliced
Handful snow/snap peas sliced
Dressing:
¼ c soy sauce
1/3 c olive oil
¼ c red wine vinegar
2 cloves garlic finely chopped
½ inch ginger finely chopped
1/2 red onion finely chopped.
Marinate the tofu for at least 2 hours. Pan fry tofu until crispy. Slice tofu and mix with cooked (cooled) rice and veggies. Mix dressing ingredients together (food processor is ok) and pour into tofu, rice, veggie mixture.
Rice Tofu Salad aka Buddha Food. To import, drag image to your MacGourmet recipe box.