45mCucumber Cabbage Tofu Rice Salad
A vegan Korean-inspired rice salad with extra-firm tofu, crisp cucumber, green cabbage, carrots, and green onions. A simple soy sauce, sesame oil, and rice vinegar dressing brings savory, tangy flavor.
- Energy
- 410 calories per serving
- Protein
- 17.4 g per serving
- Carbs
- 57.2 g per serving
- Fat
- 12.5 g per serving
- Sodium
- 782 mg per serving
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Cook this recipe
- green cabbage-3 cups
- water-1.5 cups
- extra-firm tofu-14 oz
- medium green onions-4 each
- white long-grain rice-1 cup
- medium carrots-2 each
- large cucumber-1 each
- soy sauce-3 tbsp
- rice vinegar-3 tbsp
- toasted sesame oil-2 tbsp
- granulated sugar-1 tsp
- garlic-1 clove
Rinse the rice in a fine-mesh strainer, then drain well. Drain and cube the tofu, thinly slice the cucumber and green onions, shred the cabbage, grate the carrots, and mince the garlic.
Wash the cucumber, cabbage, carrots, and green onions before cutting.
Keep the knife blade angled away from your fingers while slicing, shredding, and mincing.
Combine the rice and water in a saucepan, bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Turn off the heat and rest covered for 10 minutes.
While the rice cooks, pat the tofu dry. Heat 1 tablespoon sesame oil in a nonstick skillet over medium heat, then cook the tofu for 8 to 10 minutes until lightly golden on several sides.
Use caution when adding tofu to hot oil to avoid splatter.
In a large bowl, whisk the soy sauce, rice vinegar, remaining 1 tablespoon sesame oil, sugar, and garlic until the sugar dissolves and the dressing is glossy and blended.
Fluff the rice with a fork, then let it cool for 10 minutes until warm but not steaming.
Use caution with hot steam when uncovering the saucepan.
Add the rice, tofu, cucumber, cabbage, carrots, and green onions to the bowl with the dressing. Toss gently until the rice and vegetables are evenly coated.
Rest for 5 minutes to let the flavors settle, then serve at room temperature.
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