Kung Pao Tofu Brown Rice Salad

Rice and tofu tossed with veggies and an Asian inspired dressing makes for a yummy vegan lunch or dinner.
Rice and tofu tossed with veggies and an Asian inspired dressing makes for a yummy vegan lunch or dinner.

Kung Pao Tofu Brown Rice Salad

Serves 4

Ingredients:

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  • 1 tablespoon peanut oil
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  • 1 tablespoon sesame oil
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  • 16 ounces firm tofu, pressed, cut into cubes
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  • 3 to 4 cups cooked brown rice
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  • 1/2 cup shredded carrot
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  • 1/2 cup thinly sliced bok choy
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  • 4 green onions, sliced (green and white parts)
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  • 2 tablespoons chopped fresh cilantro
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  • 2 tablespoons rice vinegar
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  • 1/4 cup creamy peanut butter
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  • 2 tablespoons tamari sauce
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  • 2 tablespoons chili garlic sauce
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  • Water for consistency
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  • Salt and freshly ground black pepper to taste

Directions:

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  1. Heat peanut and sesame oil in a large skillet over medium heat. Add tofu and cook, stirring often, until cubes are lightly browned. Transfer to a plate and set aside.
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  3. In a large bowl, combine rice, carrot, bok choy, green onions and cilantro. If you want to serve salad warm, warm brown rice mixture in a skillet with tofu. Otherwise, serve at room temperature or chilled.
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  5. In a small bowl, whisk together vinegar, peanut butter, tamari, chili sauce, and enough water to make a dressing.
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  7. Pour dressing over rice and toss to coat. Add tofu and toss again. Season with salt and pepper.

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