Directions:
- Cook rice according to package directions; add carrot during last 5 minutes of cooking and mix.
- Meanwhile, soak mushrooms in a bowl with enough warm water to cover and let stand for 20 minutes. Drain and chop mushrooms.
- Transfer rice and carrots to a large mixing bowl. Add mushrooms, wakame and bell pepper. Combine well.
- In a small bowl, whisk together vinegar, agave nectar (or honey), soy sauce, ginger and oil.
- Pour sauce over rice mixture and toss to combine.
- Carefully stir in tofu.
- Refrigerate for 2-4 hours for best flavor. Can be kept in refrigerator for up to 4 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.51 Kcal (1112 kJ) | ||
| Calories from fat | 42.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 7% | |
|---|---|---|---|
| Sodium | 374.27mg | 16% | |
| Potassium | 484.07mg | 10% | |
| Total Carbs | 50.24g | 17% | |
| Sugars | 6.96g | 28% | |
| Dietary Fiber | 4.69g | 19% | |
| Protein | 8.65g | 17% | |
| Vitamin C | 25.8mg | 43% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.2mg | 68% | |
| Calcium | 90.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 163.1 Kcal (683 kJ) | ||
| Calories from fat | 25.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 7% | |
|---|---|---|---|
| Sodium | 229.91mg | 16% | |
| Potassium | 297.36mg | 10% | |
| Total Carbs | 30.86g | 17% | |
| Sugars | 4.28g | 28% | |
| Dietary Fiber | 2.88g | 19% | |
| Protein | 5.31g | 17% | |
| Vitamin C | 15.9mg | 43% | |
| Vitamin A | 0.5mg | 25% | |
| Iron | 7.5mg | 68% | |
| Calcium | 55.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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