Tuesday, July 17, 2007

Kung Pao Tofu Rice Salad

I am very tired because I woke up very early to register for Fall classes, so bear with me.

I made this for lunch AND dinner yesterday (and will do so again on Thursday). It was very good and quick to assemble in the morning. I used organic baked Thai tofu from Trader Joe's, which was a good choice since it was spicy. It held up well to being eaten cold, and it traveled well.

Kung Pao Tofu Rice Salad
From a post on the CLBB

To save on cleanup, microwave the rice in the same container in which you will store your lunch. Carry the dressing in a separate container, and stir it in right before you eat. Packaged grilled tofu can be found in most supermarkets in the refrigerated case along with the other soy and organic products.

Salad:
1 cup water
1/2 cup instant brown rice
1/2 cup shredded carrot
1/2 cup thinly sliced bok choy
1/4 cup chopped green onions
2 tablespoons chopped fresh cilantro
3 ounces packaged grilled tofu, cut into (1/2-inch) cubes (such as Marjon; about 1/2 cup)

Dressing:
1 tablespoon rice vinegar
1 1/2 tablespoons creamy peanut butter
2 teaspoons water
2 teaspoons low-sodium soy sauce
1/2 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/8 teaspoon salt

To prepare salad, combine 1 cup water and rice in a medium microwave-safe bowl; cover. Microwave at high 4 minutes. Microwave at medium 5 minutes. Fluff with a fork. Let cool to room temperature. Add carrot and next 4 ingredients (through tofu); toss gently to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Add dressing to salad; toss gently to combine.

Yield: 1 serving

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