Kung Pao Tofu Rice Salad

recipe
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.

Yield:

1 serving (serving size: about 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 434
Caloriesfromfat 37 %
Fat 17.9 g
Satfat 3.1 g
Monofat 6.6 g
Polyfat 5.6 g
Protein 21 g
Carbohydrate 51.4 g
Fiber 6.8 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 941 mg
Calcium 96 mg

Ingredients

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

Preparation

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.

Note:

Maureen Callahan,

July 2004
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