Asian Tofu and Vegetable Salad with Brown Rice


3 cups leftover, cooked, short-grain brown rice
1 small red pepper, diced
2 stalks celery, diced
4 scallions, white and green part, thinly sliced
1 cup dried currants
1 firm tofu cutlet
1 tablespoon low-sodium soy sauce
1 tablespoon canola oil
2 tablespoons chopped parsley
freshly ground black pepper


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