Clean Eating Wakame Brown Rice Salad With Tofu - cooking recipe

Ingredients

1 cup brown rice
1 medium carrot, thinly sliced
1/4 cup dried shiitake mushroom
1/4 cup wakame seaweed, soaked in cold water for 5 minutes, then drained and chopped
1/2 cup red bell pepper, sliced
2 tablespoons rice wine vinegar
1 teaspoon agave nectar or 1 teaspoon honey
2 tablespoons low sodium soy sauce (can use vegan Soy Sauce Substitute With Very Low Sodium #295264)
1 teaspoon fresh ginger, freshly grated
1 teaspoon sesame oil
5 ounces medium firm tofu, cut into bite-size pieces

Preparation

Cook rice according to package directions; add carrot during last 5 minutes of cooking and mix.
Meanwhile, soak mushrooms in a bowl with enough warm water to cover and let stand for 20 minutes. Drain and chop mushrooms.
Transfer rice and carrots to a large mixing bowl. Add mushrooms, wakame and bell pepper. Combine well.
In a small bowl, whisk together vinegar, agave nectar (or honey), soy sauce, ginger and oil.
Pour sauce over rice mixture and toss to combine.
Carefully stir in tofu.
Refrigerate for 2-4 hours for best flavor. Can be kept in refrigerator for up to 4 days.