25E7AB0E-A133-4B51-8F35-B6BA3019CC82-455

Tofu Salad Bowl with Peanut Dressing

INGREDIENTS:

For 2 Bowls 

  • 1 cup (180g) rice

  • 1 head broccoli chopped

  • 1 tbsp sesame oil

  • 1(425g) black extra firm tofu (presses), cut into 2cm cubes

  • 3 cups (90g) baby spinach

  • 3 Tbsp water

  • Soy sauce for seasoning

  • 3 carrots, shredded

  • 1 red capsicum

 

PEANUT DRESSING: 

  • 2 tbsp smooth peanut butter (not too thick)

  • 1.5 tbsp soy sauce

  • 2 tsp maple syrup

  • 1 tbsp rice vinegar

  • 1 tsp toasted sesame oil

  • 1 cloves garlic, minced

  • 3 tsp minced or finely grated ginger

  • 3 tbsp hot water

DIRECTIONS:
 

  1. Begin with cooking the rice to packet instructions. 
     

  2. Meanwhile, bring a pot of water to boil. Add the broccoli and blanch for 2-3 minutes, until bright green and tender. Drain immediately and run under cold water, then set aside.
     

  3. Heat the sesame oil in a nonstick morning pan over medium-high heat. Add tofu and cook, stirring frequently for 7 minutes, until lightly browned. Add the spinach and water and cook, stirring constantly for about 2 minutes, until the spinach is just wilted. Stir in a splash of soy sauce. Set the tofu aside.
     

  4. To make dressing, combine all the ingredients in either a high speed blender if you don’t want to mince the ingredients (garlic/ginger). If minced just whisk ingredients in a bowl until combined. 
     

  5. Add your rice, salad and tofu mixture to a bowl, add salad dressing and toppings of your choice (sesame seeds and seed mixture).