Asian Tofu and Vegetable Salad
Give your meal an Asian flair with this healthy and vegetable packed salad with rice.
3 cups leftover, cooked, short-grain brown rice
1 small red bell pepper, diced
2 stalks celery, diced
4 scallions, white and green part, thinly sliced
1 cup dried currants
1 firm tofu cutlet
3 tablespoons Kikkoman Lite Soy Sauce
1 tablespoon canola oil
2 tablespoons chopped parsley
Freshly ground black pepper to taste
Combine the rice, red pepper, celery, scallions and currants in a medium bowl. Set aside. Cut the tofu into 1/2-inch cubes. Add to the rice and mix well.
Add the soy sauce, canola oil, parsley and fresh pepper to the tofu and rice mixture. Mix well and taste for seasoning.
Spoon into four, 8-ounce containers and refrigerate. This recipe can be made in advance and stored in the refrigerator for 3 days.
Recipe makes 4 servings
Serving Size 1-1/2 cups
Calories 732; Total Fat 10 g; Saturated Fat 0 g; Protein 21 g; Total Carbohydrate 143 g; Dietary Fiber 11 g; Sodium 487 mg
Percent Calories from Fat: 12