Brown Rice & Tofu Poke Salad
•1 package extra firm tofu
•2 cups cooked brown Calrose rice
•1 bunch kale, chopped
•1 bunch broccolini, cut into thirds
•1 large carrot, grated
•1 cup edamame (soy beans)
•1 1/2 Tbsp kukui nut (use finely chopped macadamia nut if kukui is unavailable)
•1 cup fresh ogo seaweed, chopped
•1/2 cup finely chopped green onion
•1/2 cup minced yellow onion
•2 tsp minced garlic
•3 Tbsp olive oil
•3 Tbsp tamari
•3 Tbsp sesame oil
•2 Tbsp lemon juice
•1/2 tsp Hawaiian salt (or another course salt)
•pinch chili flakes (optional)
1.Drain tofu and place on a plate lined with two paper towels. Cover with another paper towel and top with another plate. Place some weight above the top plate to compress the tofu and squeeze out the excess water. Allow to rest like this for about 10 minutes. Cut into small cubes.
2.To make the poke, combine the green onion, yellow onion, nuts, 1 tsp garlic, ogo seaweed 1 1/2 Tbsp tamari, sesame oil, 1 Tbsp lemon juice, salt, and chili flakes in a large bowl and toss well. Add the cubed tofu and toss gently to combine well. Cover and refrigerate for at least 30 minutes, or up to a day.
3.Steam the kale for about 2 minutes. You want it just begin to wilt. Remove promptly from heat. Steam the broccolini for 3 minutes and the edamame for 4 minutes.
4.Whisk together the olive oil, 1 1/2 Tbsp tamari, 1 tsp garlic, and 1 Tbsp of lemon juice.
5.Combine the kale, broccolini, edamame, carrot, and brown rice in a bowl and toss with the olive oil dressing.
6.Serve the rice and vegetable salad in individual bowls and top with a serving of the tofu poke.