Crispy Ginger-Lime Brown Rice & Herb Salad with Sesame Seeded Tofu

Ingredients

• 2 cups cooked brown rice, cooled
• 14 oz firm tofu, pressed and cubed
• 2 tbsp sesame seeds
• 2 tbsp olive oil
• 1 cup fresh cilantro, chopped
• 1 cup fresh mint, chopped
• 1 cup cucumber, diced
• 1 cup carrot, shredded
• 1 cup red bell pepper, diced

• 1 cup lime juice, freshly squeezed
• 1 tbsp grated ginger
• 1 tbsp soy sauce, low sodium
• 1 tbsp honey
• 1 tbsp olive oil
• 1 clove garlic, minced

1. 01
   Preheat the oven to 400°F (200°C). Spread the cooked brown rice in a single layer on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil and bake for 20-25 minutes, or until crispy, stirring halfway through.
2. 02
   While the rice is baking, prepare the tofu. In a bowl, toss the cubed tofu with sesame seeds until well-coated.
3. 03
   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the sesame-seeded tofu cubes and cook for 8-10 minutes, turning occasionally, until golden and crispy on all sides.
4. 04
   In a small bowl, whisk together the lime juice, grated ginger, soy sauce, honey, 1 tablespoon olive oil, and minced garlic to make the dressing.
5. 05
   In a large bowl, combine the crispy brown rice, chopped cilantro, mint, diced cucumber, shredded carrot, and diced red bell pepper.
6. 06
   Pour the ginger-lime dressing over the salad mixture and toss until everything is well-coated.
7. 07
   Serve the salad in bowls, topped with the crispy sesame-seeded tofu. Enjoy immediately.