My husband called this hippie prison food, but don’t listen to him, it is actually quite good. And it is very impressive to look at. I went to Trader Joe’s to buy ingredients. I ended up with some weird “sprouted” tofu since it was the only extra firm variety they had. I couldn’t tell what the difference was taste wise though. I also thought I would find shelled frozen edamame there, but I didn’t. I knew I found it somewhere before, so I trekked over to Safeway too, but alas did not find it there either. I had to hand shell all the beans, but it actually didn’t take that long, and was more annoyed that I had went to two stores.
Since we always prep our salads the night before, they are always served cold the next day. I could see this one being nice warm if served right after the tofu and rice were cooked.
This recipe was inspired by Sprouted Kitchen.
Ingredients
makes 4 servings
- 1 cup wild rice
- 14 oz. block extra firm tofu, cut into 1/2″ squares
- 2 tsp. soy sauce or tamari
- fresh ground pepper
- 1 heaping cup thinly sliced carrots
- 1 package frozen edamame, cooked and shelled
- 3 Tbsp. toasted sesame seeds
- oil for cooking tofu
- 1 package of baby greens
Miso Dressing:
- 1 Tbsp. white miso
- 1 Tbsp. sesame oil
- 2 1/2 Tbsp. rice vinegar
- 1 shallot, minced
- Juice of a small orange
Cook the wild rice according to package. I used a rice cooker and it seemed to take forever, over an hour (maybe even 2), but it did eventually cook. Start this first. Cook edamame according to package. Microwaving is easiest. Then shell the beans if you can’t find pre-shelled. Cut tofu into 1/2″ squares, add oil to frying pan and lightly saute the tofu, sprinkling the soy sauce and pepper on it as it cooks. Cook until lightly browned. Adding the soy sauce makes it hard to see if it is browned, but cook about 7 minutes. Slice carrots. I ended up using baby carrots. For dressing, mince shallot and whisk together all ingredients. Toss vegetables, rice, tofu and sesame seeds with dressing right before serving. Serve on top of a handful of baby greens.
