Mushroom, Broccoli & Baked Tofu Salad with Grains (Brown Rice or Barley)
The only downside is assembling all the parts-- it's best to do this in phases (i.e. steam a bunch of broccoli for a meal and save some for this salad; use leftover rice/barley from a prior meal).
Make the baked teriykai tofu cubes.
Roast, sautee or grill quartered mushrooms until they've lost their extra moisture (I roasted mine in the oven for the last 10-15 minutes with the tofu).
Steam or bake the broccoli.
Cook up some brown rice or barley (or warm up leftovers).
Make the dressing by combining:
1/4 C rice vinegar (komezu)
2 TB sesame oil
2 TB soy sauce
1 TB brown sugar
2 tea grated ginger
garlic (grated fresh or garlic powder)
Assemble the salad:
baked tofu cubes
chopped green onion /scallion