1. Cook rice according to package directions; add carrot during last 5 minutes of cooking and mix. 2. Meanwhile, soak mushrooms in a bowl with enough warm water to cover and let stand for 20 minutes. Drain and chop mushrooms. 3. Transfer rice and carrots to a large mixing bowl. Add mushrooms, wakame and bell pepper. Combine well. 4. In a small bowl, whisk together vinegar, agave nectar (or honey), soy sauce, ginger and oil. 5. Pour sauce over rice mixture and toss to combine. 6. Carefully stir in tofu. 7. Refrigerate for 2-4 hours for best flavor. Can be kept in refrigerator for up to 4 days. ---------------------------------------------------------------------------
Nutrition
Ingredients
