It’s pea season! First time I’ve tried pea shoots. They’re pretty good, taste like peas. I’d recommend cutting them into bite size pieces as they are long a stringy and hard to eat. I’m pretty proud of this salad. Made it up myself.
Ingredients
makes 5 servings
- 1 package of arugula
- 1 package of pea shoots
- 1 container of extra firm tofu (sprouted tofu works well), cubed
- 1/2 cup of wild rice, uncooked
- 1 Tablespoon of balsamic vinegar
- 1 Tablespoon soy sauce
Dressing:
- 1 Tablespoon soy sauce
- 2 Tablespoons rice vinegar
- 1-2 Tablespoons vegetable oil
- 2 teaspoons sesame oil
- 1 garlic clove, minced
Rinse wild rice. Add 4 cups of water to rice in a pot and bring to a boil. Lower to simmer for 45 minutes. Drain rice. While rice is cooking mix balsamic vinegar and soy sauce in a small bowl. Marinate cubed tofu in this for ~10 minutes. Using a slotted spoon, remove tofu from marinade and saute in a pan until browned. Set aside.
For dressing, whisk together all ingredients, and also add the leftover tofu marinade to this mixture.
Mix together arugula, pea shoots, rice, and tofu with dressing and serve.
