
Tofu Salad Bowl with Peanut Dressing
INGREDIENTS:
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
Dressing:
-
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
DIRECTIONS:
-
To make the salad, cook the brown rice to packet/
-
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.
-
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.
-
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.
-
Add your rice, salad and tofu mixture to a bowl, add salad dressing and toppings of your choice (sesame seeds and seed mixture).