Recipe: Brown Rice and Tofu Salad

BROWN RICE AND TOFU SALAD

"This is a wonderful way to add whole grains into your child's diet. The tofu adds protein and the flavors complement each other beautifully. Serve it as a side dish in a boxed lunch or add grilled chicken or shrimp to make an entree."

3 1/4 fl oz soy sauce
2 tsp minced fresh ginger
2 Tbsp canola oil
1/8 tsp crushed red pepper flakes
1 tsp rice syrup
3/4 tsp sesame oil
1/2 pound firm tofu
4 cups water
1 cup brown rice
1/2 cup scallions, thinly sliced
1/8 tsp crushed red pepper

TO PREPARE THE TOFU:
In a small bowl combine soy sauce, ginger, canola oil, crushed red pepper flakes, rice syrup, and sesame oil to make the marinade. Marinate the tofu overnight.

The next day:
Press the tofu in a colander under about one pound of weight for at least 4 hours.

TO PREPARE THE RICE:
In four cups of boiling water, cook the rice to al dente. Remove from the water and spread on a cookie sheet to cool.

TO MAKE THE SALAD:
Remove the tofu from the press, reserving the marinade.

Cut the tofu into bite-sized pieces (approximately 1/2-inch square) and toss with rice in the reserved marinade. Add scallions and crushed red pepper flakes. Taste and adjust seasoning if necessary.

Makes 8 servings
Source: Chef Anne Cooper, author of Lunch Lessons