The Makeshift Cook

I made this bomb-ass salad for Mother's Day potluck and it disappeared before I could photograph it, as did my Veganomicon Curried Carrot Dip.

Sesame Ginger Rice Salad
Pop 1.5 cups of brown rice into your rice cooker.

Meanwhile, start pressing the water out of a brick of tofu (wrap in a clean, lint-free towel or paper towels, set on a plate, and put another plate and a can of beans on top of it).

Meanwhile, clean a small head of broccoli and steam the florets until just tender, about 5 minutes. Peel all the fibrous stuff off the stalk of the brocc and slice thin. I left these raw for extra crunch.

Meanwhile, whisk together:
1 tbsp dark sesame oil
1 tbsp soy sauce
2 tsp grated ginger
1 minced clove of garlic
1/3 cup seasoned rice vinegar
A few shakes of red pepper flakes

Meanwhile, you can chuck your chopped brocc stalks in there. Also grate a carrot while you're at it, and throw it into the dressing.

Meanwhile, your tofu is pressed (but your rice is still cooking). Heat a little veg oil and soy sauce in a non-stick pan, cube your tofu, and fry the cubes until golden and delicious.

Meanwhile, chiffonade some spinach--a few handfuls, including the stems which you will chop into little pieces. Chop a few scallions while you're at it.

Combine everything when the rice is cooked and serve room temperature, if you can wait that long.