DAVEGAN: Food for Thought | Marinated Tofu & Basmati Rice Salad

Marinated Tofu & Basmati Rice Salad

Ingredients:
1 cup brown basmati rice, uncooked
4 Tbls. canola oil
3 Tbls. reduced-sodium soy sauce
1 to 3 cloves garlic, minced or pressed
1/2 Tbls. ginger root, freshly grated (I use a little more)
1 lb. tofu, firm
1 cup peas, (if fresh, lightly steam; if frozen, just thaw under water)
1 carrot, coarsely grated
2 to 3 Tbls. green onion, minced
(null) several grinds of black pepper

Directions:
Wash rice well. Place in a saucepan with 2 cups water. Bring to a full boil. Boil for 3 minutes. Cover and reduce to simmer. Cook for 45 minutes without stirring. Remove from heat. Let sit for 10 to 15 minutes. Transfer to a medium-sized bowl. Lightly fluff with a fork. Allow to cool to room temperature.

While the rice is cooking, mix 2 Tbls. of the oil, soy sauce, garlic, and ginger root in a medium-sized bowl. Set aside.

Prepare tofu by draining and patting dry with a towel. Cut tofu into long, thin trips approximately 1/4 x 1/4-inch thick and 2 to 3 inches long. Fry these little strips in the remaining 2 Tbls. oil over medium-high heat until they’re golden and slightly shriveled. A wok works best for this. If you use a frying pan you will need to keep a close eye on the tofu so it doesn’t stick. Drain the tofu strips on a paper towel to remove excess oil.

Add tofu to the bowl; with the marinade and toss lightly until strips are well coated. Allow to marinate for 15 - 20 minutes. Mix the peas, carrots and onion in with the the cooked, cooled rice. Toss in the tofu and its marinade. Add the black pepper. Mix all together well. Allow to chill in refrigerator for at least a couple of hours before serving. This dish just gets better with time.