Japanese-style Rice Salad

Ingredients

 * 8-oz pkg. three-grain tempeh, cut into ½-inch cubes
 * ¼ cup tamari or reduced-sodium soy sauce
 * ⅛ tsp wasabi powder
 * 2 tbsp dark sesame oil
 * 1 cup uncooked long-grain brown rice
 * ½ tsp coarse salt
 * 1 cup fresh corn kernels (from 2 ears)
 * 3 tbsp rice vinegar
 * 1 tbsp mirin
 * 5 small button or cremini mushrooms, thinly sliced (¾ cup)
 * 4 radishes, julienned
 * 3 bunches watercress
 * Peanut-Miso Dressing
 * 3 small carrots, julienned
 * 1 cup julienned daikon

Directions

 * 1) In medium saucepan, bring 2 inches water to boil over high heat.
 * 2) Place steamer basket in saucepan, add tempeh, cover and steam 20 minutes.
 * 3) Meanwhile, in large bowl, mix tamari, wasabi powder if using, and sesame oil.
 * 4) Add hot tempeh and mix well to coat.
 * 5) Set aside to marinate while preparing rice.
 * 6) In medium saucepan, bring 2 cups water to a boil.
 * 7) Add rice and salt and return to a boil.
 * 8) Cover, reduce heat to low and simmer until water is absorbed, about 35 minutes.
 * 9) Preheat oven to 375°F.
 * 10) Remove rice from heat and let stand, covered, 10 minutes.
 * 11) Transfer rice to large bowl and fluff with fork.
 * 12) Drain tempeh; spread on baking sheet.
 * 13) Bake, stirring occasionally, until lightly browned on all sides, about 25 minutes.
 * 14) Bring small saucepan of water to a boil.
 * 15) Add corn, cover and cook 2 minutes.
 * 16) Drain, rinse under cold running water and drain well.
 * 17) Set aside.
 * 18) In small bowl, whisk together vinegar and mirin.
 * 19) Gradually pour mixture over rice while still slightly warm and mix gently to combine.
 * 20) When rice reaches room temperature, add corn, mushrooms, radishes and tempeh and toss to blend.
 * 21) Break thick stems off watercress; discard.
 * 22) Break remaining watercress in half, wash, then dry thoroughly in salad spinner or with paper towels.
 * 23) In large bowl, toss watercress with peanut-miso dressing.
 * 24) Place rice salad and watercress on individual serving plates; garnish with carrots and daikon.
 * 25) Alternatively, if salad is part of a buffet, place rice salad and watercress side by side on large serving platter; arrange carrots and daikon on separate plate.