Kimchi Rice Salad with Tofu
Summary
| Yield | |
|---|---|
| Source | Recipe adapted from: The Pickled Pantry, Andrea Chesman |
| Prep time | 30 minutes |
| Cooking time | 15 minutes |
| Total time | 45 minutes |
Description
This is a ridiculously healthy, beautiful, and delicious main-dish salad—high in protein and fiber, low in fat.
Ingredients
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) 1
carrot (finely diced) 2
scallion (white and tender green parts, chopped) 1 cup
peas, frozen (or fresh) 1 1/2 cup
kimchi 1
nori (cut into ribbons about 2 inches long and 1/8 inches wide)Instructions
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.
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