Wakame Salad with Tofu
Wakame, a type of seaweed, must first be soaked briefly in cold water before using. Drain it thoroughly before adding it to other ingredients.
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Nutritional Bonus: Munch on our wakame, rice and tofu salad for a boost to your body’s magnesium supply, a mineral that is getting a lot of attention for its possible benefits to manage hypertension .
- 1 cup brown rice
- 1 medium carrot, thinly sliced
- 1/4 cup dried shiitake mushrooms
- 1/4 cup wakame, soaked in cold water 5 minutes, drained and chopped
- 1/2 cup red bell pepper, sliced
- 2 tbsp rice wine vinegar
- 1 tsp raw honey
- 2 tbsp low-sodium soy sauce
- 1 tsp fresh ginger, freshly grated
- 1 tsp sesame oil
- 5 oz medium firmness tofu, cut into bite-size cubes
- Cook rice according to package directions; add carrot during last 5 minutes of cooking and mix.
- Meanwhile, soak mushrooms in a bowl with enough warm water to cover and let stand 20 minutes; drain and chop.
- Transfer rice and carrots to a large mixing bowl. Add mushrooms, wakame and pepper and combine well.
- In a small bowl, whisk together vinegar, honey, soy sauce, ginger and oil; pour over rice mixture and toss to combine. Carefully stir in tofu. Refrigerate for 2 to 3 hours for best flavor; can be kept in fridge for up to 4 days.
- Serving Size 1 cup wakame salad
- Calories 130
- Carbohydrate Content 19 g
- Cholesterol Content 0 mg
- Fat Content 3.5 g
- Fiber Content 3 g
- Protein Content 6 g
- Saturated Fat Content 0 g
- Sodium Content 400 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g