Kimchi Rice Salad with Tofu

Summary

Yield
Servings
SourceRecipe adapted from: The Pickled Pantry, Andrea Chesman
Prep time30 minutes
Cooking time15 minutes
Total time45 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
   
soy sauce (or salt, to taste)
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.