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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2. 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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3. In a small bowl, whisk together vinegar, peanut butter, tamari, chili sauce, and enough water to make a dressing.

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4. Pour dressing over rice and toss to coat. Add tofu and toss again. Season with salt and pepper.

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