Asian Rice Bowl Salad


    1.25 cups short-grain brown rice
    1.25 cups broccoli florets
    1 medium carrot, peeled and grated
    15 snow peas. sliced lengthwise
    .5 head napa cabbage, thinly sliced
    .5 red bell pepper, thinly sliced
    .5 yellow bell pepper, thinly sliced
    4 tsp freshly grated ginger
    .25 cup rice wine vinegar
    .25 low-sodium soy sauce
    3 tbsp canola oil
    8 oz firm tofu, sliced into .5-inch strips and cooked


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