Kimchi Rice Salad with Tofu

Recipe adapted from: The Pickled Pantry, Andrea Chesman

This is a ridiculously healthy, beautiful, and delicious main-dish salad—high in protein and fiber, low in fat.

Prep Time

30 minutes

15 minutes

6 Servings

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 cups kimchi

soy sauce (or salt, to taste)

1 nori (cut into ribbons about 2 inches long and 1/8 inches wide)

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.