Usuba
Brown Rice Salad with Tofu and Miso
A light and nutritious salad with brown rice, crispy vegetables, soft tofu, and aromatic miso dressing. Topped with delicate nori seaweed and black sesame seeds. Perfect as a main dish or side to protein.
- Total
- 40 min
- Standard serving
- 210.5 g
Ingredients
Total 15- Brown rice
53.125 g≈ 4 tbsp - Salt
to taste - Black peppercornsground
to taste≈ 1.5 pcs - Green onion
10 g≈ 1 pcs - Ground red pepper
30 g≈ 2 tbsp - Celery
10 g≈ 1.5 tbsp - Carrot
10 g - Firm tofu
33.33 g≈ 2 tbsp - Miso paste
18 g≈ 1 tbsp - Water
32.5 ml≈ 2 tbsp - Sugar
0.68 g - Honey
3.621 g≈ 1/2 tsp - Rice vinegar
2.55 ml≈ 1/2 tsp - Dried nori seaweed
0.99 g≈ 1/3 pcs - Sesame seeds
3.713 g≈ 1 tsp
Instructions
- 1
Step 1
Boil brown rice in boiling salted water for about 30 minutes. Drain the water and rinse the rice in cold water.
- 2
Step 2
Chop the green onions, red bell pepper, celery and carrots. Cut the firm tofu into cubes.
- 3
Step 3
Mix miso paste, water, ground black pepper, sugar, honey, and rice vinegar in a small bowl. Whisk until smooth.
- 4
Step 4
Transfer the cooled rice to a large bowl, add the chopped vegetables and tofu.
- 5
Step 5
Pour the miso dressing into the salad and mix thoroughly.
- 6
Step 6
Crumble the dried nori seaweed and sprinkle with black sesame seeds. Serve at room temperature.
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