Rice salads are perfect for spring. They can be enjoyed hot, cold, or at room temp., so you can pick the heat depending on your own temperature. They also cook up fast and keep well. They’re great for days when you don’t really want to come inside too early or would rather devote your energy to an evening in the garden, a sunset run, or some general outdoor playtime. Rice salads also tend to be light, which is how I prefer to eat once warm weather rolls in.
This recipe draws on spring asparagus and a few robust flavors of Asian cuisine. Sesame oil is the shining seasoning in this dish. Feel free to add an extra drizzle on top for a finishing boost of toasty flavor. Also feel free to double the recipe if you’re feeding a crowd, or want leftovers for evenings such as those described above. And since this dish isn’t too heat sensitive, you’ll have time to take it outside if you desire. I know that’s my favorite place to eat.
Asian Tofu Asparagus Rice Salad
-3 cups cooked brown rice
-5 oz. tofu, cubed
-12 asparagus spear, cut into 1-inch pieces
-1/2 red bell pepper, sliced
-2 1/2 tsp. toasted sesame oil
-3 1/2 Tbsp. soy sauce
-3/4 tsp. red chili pepper flakes
-1 tsp. mirin
-1 lemon, juiced
-3 scallions, diced
In a medium-sized bowl, combine all ingredients, excluding rice and scallions. Cover, and let marinade for at least one hour, and up to one day.
Heat large skillet over medium-high. Add marinade ingredients plus marinade to pan, and saute until bell peppers are nearly tender, about 6 minutes. Stir in rice, and cook until heated through. Remove from heat and top with scallions.