Tofu Rice Salad - cooking recipe

Ingredients

1 (16 ounce) package extra firm tofu, cubed
1/2 cup soy sauce
6 garlic cloves, crushed
1 tablespoon grated fresh ginger
1/4 teaspoon cayenne pepper (optional) or 1 tablespoon chili paste (optional)
4 cups cooked brown rice
1/3 cup rice vinegar
1/3 cup olive oil
1/4 - 1/2 teaspoon ground pepper
1 1/2 cups chopped broccoli
3/4 cup snow peas
3/4 cup bean sprouts
1 cup sweet pepper, chopped
1/3 cup chopped green onion

Preparation

Marinate tofu in soy sauce, garlic, ginger and cayenne pepper for 30 minutes to 24 hours (alternatively, marinate in a favourite szechuan, teriyaki, or stir fry sauce).
Whisk rice vinegar, olive oil, and pepper together.
Steam broccoli and snow peas briefly until tender-crisp.
Toss everything together and refrigerate until cold.
(You can use any vegetables you like, just steam the harder ones to tender-crisp).