Black Rice and Tofu Salad with Miso Dressing
Ingredients
- 1 cup black rice
- 14 oz. block extra firm tofu
- 1 Tbsp coconut oil
- 1 Tbsp tamari sauce
- fresh ground pepper
- 1 cup carrots, cubed
- 1 tsp Chinese five spice
- 3/4 cup edamame
- 3 Tbsp toasted black sesame seeds
- 1 cup kale chopped
- 1 cup coriander chopped
- 1 red salad onion sliced
- Segments from half an orange sliced
Miso orange dressing
- 2 Tbsp white miso
- 2 Tbsp agave nectar
- 1 Tbsp sesame oil
- 2 1/2 Tbsp rice vinegar
- Juice of half an Orange
Preparation
Heat the oven to 200C.
Toss the carrots in sesame oil and Chinese five spice.
Place the carrots on a lined baking tray and roast for 25 to 30 minutes until golden.
Cook the rice according to package instructions and set aside to cool.
Wrap the tofu in paper towels and drain for 10-15 minutes.
Cut the tofu into 1cm dice.
Heat the coconut oil over medium-high heat in a cast iron or heavy-bottomed pan.
Add the tofu and sauté for about five minutes.
Sprinkle with tamari sauce and fresh ground pepper, then sauté until browned and crisped.
In a large bowl, combine the rice, tofu, carrots, edamame, kale, coriander, orange segments, and red salad onion.
Toss everything with the dressing.
Sprinkle with sesame seeds and additional coriander to serve.
Dressing
Whisk all of the dressing ingredients together.
