Asian Orzo and Tofu Salad

By: Erin MacGregor, P.H.Ec of howtoeat.ca

March 20th marked the beginning of spring, but warm weather has just begun to push through. Nevertheless, this Asian Orzo and Tofu Salad is perfect for the upcoming barbecue season!

Ingredients

• 1 cup (250 mL) orzo pasta
• 1 block extra firm tofu (drained, cut into 2cm cubes and patted dry)
• 1.5 ( 22.5 mL) tbsp canola oil
• 1/2 (2 mL) tsp salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 3 cups (750 mL) shredded nappa cabbage
• 1 red bell pepper (chopped)
• 1 ripe, firm mango (chopped)
• 2 cups (500 mL) snap or snow peas (chopped)
• 4 green onion (thinly sliced)

Dressing

• 1/2 cup (125 mL) seasoned rice wine vinegar
• 1/4 cup (60 mL) canola oil
• 2 tbsp (30 mL) liquid honey
• 1 tbsp (15 mL) soy sauce
• 1 tbsp (15 mL) sesame oil

Directions

1. Preheat oven to 400F. Toss tofu with canola oil, salt and pepper and transfer to a parchment paper lined baking sheet. Bake for 18-20 minutes until browned, flipping pieces over halfway through. Cool to room temperature.
2. Meanwhile, cook orzo according to package directions and rinse under cold water once drained.
3. In a small bowl, whisk together dressing ingredients.
4. In a large bowl combine tofu, orzo and remaining salad ingredients. Toss with dressing and serve. 

*Tip: If making ahead, reserve 1/4 of dressing and toss with salad just before serving.

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