Korean Style Tofu and Rice Salad (Vegetarian)
Korean Style Tofu and Rice Salad (Vegetarian)
Cooking Time15 Minutes
Makes4 Servings
Ingredients
1 1/2 tsp vegetable oil
2 tbsp sesame oil, divided
1 lb. extra-firm tofu, sliced
3 tbsp red chili paste
2 tbsp sesame seeds, divided
1 tbsp reduced sodium soy sauce
2 cups Reveille Rice
2 tbsp liquid honey
2 tbsp rice wine vinegar
1/4 tsp salt
1/4 tsp black pepper
2 cups shredded red cabbage
2 cups baby spinach
1/2 cup drained kimchi
2 green onions, thinly sliced
Instructions
Heat vegetable oil and 1 tbsp sesame oil in large skillet set over medium heat. Add tofu and cook, stirring occasionally, for 5 to 7 minutes or until well browned. Add chili paste, 1 tbsp sesame seeds and soy sauce; cook, stirring occasionally, for 1 to 2 minutes or until well coated and fragrant, and tofu is cooked through. Let cool.
Meanwhile, prepare rice according to package instructions; let cool.
Whisk together remaining sesame oil, honey, vinegar, salt and pepper in small bowl.
Divide rice among 4 servings plates. Top evenly with tofu, cabbage, spinach and kimchi. Drizzle sesame vinaigrette evenly over top and garnish with green onions and remaining sesame seeds.
