Kung Pao Tofu Rice Salad

Name: Kung Pao Tofu Rice Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 118 milliliters thinly sliced bok choy; 118 milliliters shredded carrot; 1 teaspoons chili garlic sauce (such as Lee Kum Kee); 2 Tbsps creamy peanut butter; 2 Tbsps chopped fresh cilantro; 59 milliliters chopped green onions; 118 milliliters instant brown rice; 2 teaspoons low-sodium soy sauce; 1 Tbsp rice vinegar; 0 teaspoons salt; 85 grams packaged grilled tofu, cut into (1/2-inch) cubes (such as Marjon; about 1/2 cup); 237 milliliters water; 2 teaspoons water

Need a gluten free and vegan main course? Kung Pao Tofu Rice Salad could be a tremendous recipe to try. This recipe makes 1 servings with 407 calories, 17g of protein, and 15g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of bok choy, instant brown rice, chili garlic sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the instant brown rice you could follow this main course with the Instant Chocolate Mocha Rice Pudding as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Water