1pkgTofuBaked – diced into ½“ cubes (I used store-bought baked Oriental style tofu; if you have time marinate and bake your own tofu)
1tbspGinger- finely grated (I use my handy-dandy zester)
1cloveGarlic- finely minced
1tspSriracha(or any other hot sauce) (or more to taste)
to tasteSalt pepper&
Cook brown rice with 2 cups of water. Let cool completely.
In the mean time make the dressing by whisking all the ingredients together.
When rice is cool enough, add all the veggies, tofu and dressing. Season with salt and pepper.
Let it sit for at least 30 minutes for all the flavors to mingle, but it tasted pretty good right away. Leftovers tasted much better the next day for lunch. This is my entry to No Croutons required: Grains event being hosted by Lisa @ Food & Spice.