Cucumber Cabbage Tofu Rice Salad

Ingredients

• 1 Cup white long-grain rice - 1 cup (200 g), Metric equivalent given as 200 g.
• 1.5 Cup water - 1 1/2 cups (360 ml), Metric equivalent given as 360 ml.
• 14 Ounce extra-firm tofu - 14 ounces (400 g), drained and cut into 1/2-inch cubes, Metric equivalent given as 400 g; drained and cut into 1/2-inch cubes.
• 1 Each cucumber - 1 large (300 g), thinly sliced, Thinly sliced; approximate per-item weight given as 300 g.
• 3 Cup green cabbage - 3 cups (210 g), shredded, Metric equivalent given as 210 g.
• 2 Each carrots - 2 medium (140 g), grated, Metric equivalent given as 140 g total.
• 4 Each green onions - 4 medium (60 g), thinly sliced, Metric equivalent given as 60 g total.
• 3 Tablespoon soy sauce - 3 tablespoons (45 ml), Metric equivalent given as 45 ml.
• 3 Tablespoon rice vinegar - 3 tablespoons (45 ml), Metric equivalent given as 45 ml.
• 2 Tablespoon toasted sesame oil - 2 tablespoons (30 ml), divided, Metric equivalent given as 30 ml; divided, with 1 tablespoon used to cook tofu and 1 tablespoon used in the dressing.
• 1 Teaspoon granulated sugar - 1 teaspoon (4 g), Metric equivalent given as 4 g.
• 1 Count garlic - 1 clove (3 g), minced, Metric equivalent given as 3 g.

Instructions

1. Rinse rice and prep ingredients

   1. *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*.

2. Cook the rice

   2. 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*.

3. Pan-fry the tofu

   3. 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*.

4. Make the dressing

   4. 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*.

5. Cool the rice

   5. *Fluff the rice* with a fork, then let it *cool for 10 minutes* until warm but not steaming.

6. Toss the salad

   6. 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*.

7. Rest and serve

   7. *Rest for 5 minutes* to let the flavors settle, then *serve at room temperature*.