Kimchi Rice Salad with Tofu

Summary

Yield	Servings
Source	Recipe adapted from: The Pickled Pantry, Andrea Chesman
Prep time	30 minutes
Cooking time	15 minutes
Total time	45 minutes

This is a ridiculously healthy, beautiful, and delicious main-dish salad—high in protein and fiber, low in fat.

1 pound

tofu, firm

1 tablespoon

sesame oil, asian

2 tablespoons

soy sauce

2 tablespoons

mirin (sweet Japanese rice wine)

2 cups

rice, brown (or white, cooked)

carrot (finely diced)

scallion (white and tender green parts, chopped)

1 cup

peas, frozen (or fresh)

1 ¹/₂ cup

kimchi

soy sauce (or salt, to taste)

nori (cut into ribbons about 2 inches long and 1/8 inches wide)

Wrap the tofu in a clean kitchen towel or paper towel and press to squeeze out excess moisture. Dice the drained tofu.

Combine the sesame oil, soy sauce, and mirin in a large salad bowl. Add the tofu and let marinate for about 30 minutes.

Add the rice, carrot, scallions, peas, and kimchi. Toss well. Taste and add soy sauce or salt, if desired. Serve garnished with the shredded nori.