3 ounces packaged grilled tofu, cut into (1/2-inch) cubes (such as Marjon; about 1/2 cup)
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
How to Make It
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.