Tofu Rice Salad

• (16 ounce) package extra firm tofu, cubed↗1
• soy sauce↗1⁄2 cup
• garlic cloves, crushed↗6
• grated fresh ginger1 tablespoon
• cayenne pepper (optional) or 1 tablespoon chili paste (optional)↗1⁄4 teaspoon
• cooked brown rice↗4 cups
• rice vinegar↗1⁄3 cup
• olive oil↗1⁄3 cup
• ground pepper↗1⁄4 - 1⁄2 teaspoon
• chopped broccoli1 1⁄2 cups
• snow peas↗3⁄4 cup
• bean sprouts3⁄4 cup
• sweet pepper, chopped↗1 cup
• chopped green onion1⁄3 cup

Step-by-step instructions

1. 1

   Marinate tofu in soy sauce, garlic, ginger and cayenne pepper for 30 minutes to 24 hours (alternatively, marinate in a favourite szechuan, teriyaki, or stir fry sauce).

2. 2

   Whisk rice vinegar, olive oil, and pepper together.

3. 3

   Steam broccoli and snow peas briefly until tender-crisp.

4. 4

   Toss everything together and refrigerate until cold.

5. 5

   (You can use any vegetables you like, just steam the harder ones to tender-crisp).