When you have the time to cook as a family, consider trying a meal inspired by a culture you don’t normally visit at the dinner table. Use this rice salad as an opportunity to explore the ingredients that form some of the most common flavors in Japanese cuisine.
Save time by using pre-shredded carrots and frozen edamame. If black rice is hard to find at your local grocery store, brown or wild rice will make solid substitutes. If cilantro is a battleground ingredient in your house, serve it on the side so diners can enjoy it to taste.
Servings: 2 (487 G)
Prep Time: 30 min
Cook Time: 30 min.
- ½ cup black rice
- 14 oz. block extra firm tofu
- 2 tsp. canola oil
- 2 tsp. low-sodium soy sauce
- fresh ground pepper
- 1 cup carrots, shredded
- ¾ cup edamame, cooked and shelled
- 3 Tbsp. sesame seeds, toasted
- ¼ cup cilantro, chopped
- 2 Tbsp. white miso
- 2 Tbsp. agave nectar
- 1 Tbsp. sesame oil
- 2½ Tbsp. rice vinegar
- 1 shallot, minced
- Juice of half an orange
- Cook the rice according to the package instructions.
- Wrap the tofu between a few layers of paper towel or a dish cloth and set it aside to drain for 10-15 minutes then dice it.
- Heat the oil over medium high heat. Add the tofu and saute for about five minutes. Sprinkle the soy sauce and a few grinds of fresh pepper over the top and saute another few minutes until the edges are browned. Turn off heat and set aside.
- Whisk all of the dressing ingredients together.
- In a large bowl, combine the rice, tofu, shredded carrots and edamame. Toss everything with the dressing. Add the sesame seeds and cilantro and give it another toss. Serve room temperature or chilled.