Tofu Salad Bowl with Peanut Dressing

INGREDIENTS:

For 2 bowls 

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• 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

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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:
 

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).