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Prepare dressing by whisking together first 4 ingredients in a small bowl; add fresh ginger, garlic, and green onion.
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Allow drained water chestnuts to marinade in dressing while you prepare the salad ingredients!
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Cook 2 servings of rice, or one cup ahead of time, and allow cooling. Garnish with toasted sesame seeds.
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De-stem and wash spinach, set aside. Combine all vegetables; carrots, red bell pepper, edamame, peas, and onion in a bowl. Season with salt, pepper, and lemon juice.
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Sear Tofu in a skillet over medium high heat with a combination of amino acids and broth, until golden brown.
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Serve with a bed of spinach on bottom of each bowl, followed by sesame seed rice, seasoned vegetables, and seared tofu. ENJOY!