Asian Grain and Tofu Salad

Kelli Abatangelo

By
@KelliA63

We have meatless Mondays in our home in an effort to cut back on meat and to eat healthier. I found this recipe in Bon Appetite magazine and the family loves it. The great thing about this recipe is it's quick, easy, nutritious and can easily be adapted to different ingredients.


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Rating:

Comments:

Serves:

3-4

Prep:

10 Min

Cook:

20 Min

Method:

Pan Fry

Ingredients

1 c
rice, jasmine or basmati
1 pkg
tofu, firm
1 c
peanuts
1 c
soy sauce, low sodium
1 pkg
bean sprouts, fresh
3 stalk(s)
scallions
1/4 c
brown sugar, light
4 sprig(s)
mint, optional

Directions Step-By-Step

1
Marinate tofu in soy sauce and brown sugar for an hour or all day. Drain liquid into a separate bowl and save for later to add to salad. Pan saute the bean sprouts for 10 minutes or till lightly browned.
2
Saute bean sprouts in 1 TBS olive oil. While bean sprouts saute, crush peanuts, slice scallions and prepare salad greens.

After tofu has marinated a few hours, slice into 1 inch cubes or larger depending of your tastes.
3
To assemble, start with a thin bed of rice. Next lay down bean sprouts. Add tofu, sprinkle with peanuts and scallions. Add torn mint last (optional). Lightly drizzle with marinade. Enjoy

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Asian
Dietary Needs: Vegetarian, Low Fat, Dairy Free
Other Tags: Quick & Easy, Healthy
Hashtag: #meatless