This vegetarian Asian-style salad packs a spicy punch. Smoked tofu adds an intriguing undertone, but baked tofu works great, too. Use a julienne peeler to make fast work of prepping the carrots and daikon.
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This recipe is exploding with flavor! I usually serve it with asian style ribs and everyone loves it! I skip the tofu and add a little more of the veggies, but other than that I don't change what goes into it. I do rinse the black rice after cooking it just because it bleeds so much blackness into the carrots and daicon that they loose their nice color in the dish. And instead of boiling the veggies, I stir fry them very quickly so they don't loose their crunch but the color comes out. About 3 minutes max
I loved this salad. I would cut down the amount of gochuyang to make it slightly less spicy. It holds up well and can be eaten several days in a row.
Might I add that this salad can be made into a very filling entree with the addition of rotisserie chicken slices!! (If you don't care for tofu.) YUM!
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