Asian Rice Salad

  • Yield: 4 to 6 servings
  • Prep: 1 hour


2teaspoons vegetable oil
1 1/2cups brown rice, rinsed and drained
2 1/4cups water
1/2teaspoon salt
3/4cup frozen shelled edamame
Vegetables and Tofu
1cup grated carrots
1cup diced red bell pepper
1/2cup sliced green onion
8ounces Asian Baked Tofu
2tablespoons rice vinegar
1tablespoon vegetable oil
1teaspoon dark sesame oil
1teaspoon wasabi powder, dissolved in an equal amount of water
1tablespoon toasted sesame seeds
1 ripe avocado, sliced or cubed
Salad greens


  1. Heat oil in a sauté pan over high heat. Add rice and saute 1 minute, stirring to coat rice with oil. Add water and salt; bring to a boil. Reduce heat to low; cook, covered, 30 minutes. Add frozen edamame. Cover and continue cooking until rice is done, about 15 minutes.
  2. Place carrots, bell peppers and green onions in a large bowl. Whisk together all dressing ingredients and pour over vegetables. Add 8 ounces of Thai Baked Tofu (half the recipe) to vegetables. Add rice and edamame. Sprinkle with sesame seeds and toss. Serve room temperature or chilled on a bed of greens and topped with avocado. Makes about 7 cups.

Reprinted with permission from the Moosewood Collective’s Moosewood Restaurant Favorites (St. Martin’s Press, 2013).