Clean Eating Wakame Brown Rice Salad With Tofu

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Entered for safe-keeping. From clean eating, may/june 2009. a japanese salad.

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Steps

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Cook rice according to package directions.

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Add carrot during last 5 minutes of cooking and mix.

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Meanwhile , soak mushrooms in a bowl with enough warm water to cover and let stand for 20 minutes.

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Drain and chop mushrooms.

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Transfer rice and carrots to a large mixing bowl.

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Add mushrooms , wakame and bell pepper.

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Combine well.

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In a small bowl , whisk together vinegar , agave nectar , soy sauce , ginger and oil.

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Pour sauce over rice mixture and toss to combine.

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Carefully stir in tofu.

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Refrigerate for 2-4 hours for best flavor.

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Can be kept in refrigerator for up to 4 days.

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Ingredients

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brown rice, carrot, dried shiitake mushroom, wakame seaweed, red bell pepper, rice wine vinegar, agave nectar, low sodium soy sauce, fresh ginger, sesame oil, medium firm tofu