- 4
Ingredients
- For the dressing
- 1 1 clove 1 medium clove garlic
- Kosher salt
- 2 2 2 Tbs. rice vinegar
- 1-1/2 1-1/2 1-1/2 Tbs. gochujang
- 1-1/2 1-1/2 1-1/2 Tbs. Asian sesame oil
- 1 1 1 Tbs. soy sauce
- 2 2 2 tsp. granulated sugar
- 1/2 1/2 1/2 tsp. finely grated fresh ginger
- For the salad
- 1-3/4 1-3/4 1-3/4 cups lower-salt vegetable broth
- 1 1 1 cup black rice
- Kosher salt
- 1/2 1/2 1/2 cup snap peas, trimmed
- 1 1 1-inch lb. asparagus, trimmed and cut into 1-inch pieces
- 6 to 8 6 to 8 8 oz. baked or smoked tofu, cut into cubes or strips
- 3 3 1 oz. daikon, julienned (about 1 cup)
- 1 1 2 large carrot, julienned (about 2 cups)
- 2 2 1/3 small scallions, thinly sliced (about 1/3 cup)
- 1 1 1 Tbs. toasted sesame seeds
Preparation
Step 1
Make the dressing:
Coarsely chop the garlic. Sprinkle with a pinch of salt, then mash to a paste with the side of a chef’s knife. In a small bowl, whisk the garlic with the vinegar, gochujang, oil, soy sauce, sugar, and ginger.
Make the salad:
In a medium saucepan, combine the broth, rice, and 1/2 tsp. salt. Bring to a boil. Cover, reduce to a simmer, and cook until the rice is tender and the broth has been absorbed, about 30 minutes. Drain the rice, and then spread it out in a large bowl. Let cool to room temperature, about 20 minutes. (The rice can be cooked, cooled, and stored in an airtight container in the refrigerator for 4 days or frozen for up to 3 months.)
Fill a medium bowl with ice water. Bring a medium saucepan of well-salted water to a boil. Add the snap peas and cook until crisp-tender, 1-1/2 to 2 minutes, then transfer to the ice water. Drain and pat dry. Repeat with the asparagus.
Add the blanched vegetables, tofu, daikon, carrot, and scallions to the rice, and toss with the dressing. Season to taste with salt, transfer to a serving bowl or plates, sprinkle with the sesame seeds, and serve.