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Brown Rice Salad With Carrots, Scallions and Baked Tofu
Ingredients
  • ⅔ cup uncooked short- or medium-grain brown rice
  • 1 cup water
  • 2 small carrots, diced
  • 2 medium scallions, white parts minced and green parts cut on a sharp angle, separated
  • 4 ounces baked or smoked firm or extra-firm tofu, cut into ½-inch cubes
  • 1 ½ teaspoons unseasoned rice vinegar
  • 1 clove garlic, minced or finely grated
  • 1 tablespoon plus 2 teaspoons unrefined sesame oil
  • 1 tablespoon toasted sesame oil
  • 2 ½ teaspoons low-sodium soy sauce or tamari
  • ¼ teaspoon fine salt
  • ¼ teaspoon ground white pepper (optional)
  • ¼ cup fresh cilantro leaves (from 5 to 10 sprigs)
  • 1 teaspoon toasted sesame seeds
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