Go Back

Wild Rice Salad with Edamame & Tofu

Servings -4


  • 1 cup uncooked wild rice
  • 1 cup uncooked long grain brown rice
  • 1 cup thinly sliced carrots
  • 1 cup cooked, shelled edamame
  • 1 - 14 oz. package extra firm tofu
  • 1 Tbsp. canola oil
  • 3 Tbsp. toasted sesame seeds
  • 3/4 cup freshly squeezed orange juice
  • 1/4 cup seasoned rice wine vinegar
  • 3 Tbsp. tamari
  • 1 Tbsp. minced ginger
  • 1 tsp. toasted sesame oil


  • Cook the wild rice and brown rice separately according to package directions.
  • While rice is cooking, drain the tofu on paper towels to remove some of the moisture, then cut into 1/2 inch cubes.
  • Heat the canola oil in a large non-stick pan. When oil is hot, add the tofu, and cook stirring occasionally, until the tofu is brown on all sides. Drain the tofu and set aside.
  • Make the dressing by mixing together the orange juice, seasoned rice wine vinegar, tamari, ginger and sesame oil.
  • In a large bowl, gently stir together the rice, tofu, edamame and carrots. Add the toasted sesame seeds and dressing. Stir well to combine.
  • Refrigerate to let the flavors mingle before serving.
  • Garnish with fresh cilantro if desired.