Salad, Tofu and Brown Rice

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary4 ozElementary8 TbspElementaryN/A
Secondary4 ozSecondary8 TbspSecondaryN/A
Recipe Total Yield
Volume1 qt
Weight2 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary010
Secondary010
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Sauce, Soy Light6 Tbsp, 1.5 tsp6 Tbsp, 1.5 tsp
Ginger, FreshMinced0.33 oz2 tsp
Vegetable Oil2 Tbsp2 Tbsp
Red Pepper Flakes, Crushedfor marinade0.02 oz0.13 tsp
Honey0.17 oz1 tsp
Sesame Oil0.75 tsp0.75 tsp
Tofu, Firm8 oz8 oz
Rice, Brown Long Graincooked, cooled1 C
Onion, Yellowthinly sliced9.68 oz8 Tbsp
Red Pepper Flakes, Crushed0.02 oz0.13 tsp

Method

  1. In a small bowl combine soy sauce, ginger, canola oil, crushed red pepper flakes, honey, and sesame oil to make the marinade.
  2. Marinate the tofu overnight and then press it in a colander under one pound of weight for at least 4 hours.
  3. Remove the tofu from the press, reserving the marinade.
  4. Cut the tofu into bite-sized pieces (approximately 1/2- square) and toss with the rice in the marinade.
  5. Add scallions and crushed red pepper flakes. Taste and adjust seasoning if necessary.

Serving Guidelines

Elementary Serving Utensil:#8 disher
Secondary Serving Utensil:#8 disher