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Tofu Salad Bowl with Peanut Dressing


For 2 bowls 

  • 1 cup (180g) short-grain brown rice

  • 1.5 cups (100g) snow peas

  • 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


  • 1/4 cup (60g) 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


  1. To make the salad, cook the brown rice to packet/

  2. Meanwhile, bring a pot of water to boil. Add the snow peas and broccoli and black 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).

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