Ingredients
3 cups cooked brown rice (cooled)
1 packed cup shredded red cabbage
1 packed cup shredded green cabbage
1 carrot (shredded)
1 cucumber (thinly sliced)
1 cup frozen shelled edamame
½ block firm tofu (225g , cubed and prepared)
Optional: extra leafy greens (e.g: baby spinach, rocket/arugula)
For the Tofu Preparation
½ block firm tofu (or 225g )
Cornstarch (for coating)
2 tbsp soy sauce
1 tbsp sugar
1 tsp ginger (finely minced)
1 clove garlic (finely minced)
Oil (for frying)
For the Peanut Dressing
¼ cup natural peanut butter
2 tbsp soy sauce
1 tbsp sugar
1 tbsp rice vinegar
Chili oil (to taste)
Water (as needed to thin)
For the Garnish
1 green onion (finely sliced)
Roasted peanuts (roughly chopped)
Directions
Step 1
Cook the rice ahead of time and allow it to cool to room temperature. Alternatively, prepare it the night before.
Step 2
Boil the frozen edamame until tender, about 5 minutes, then drain and rinse with cold water. Set aside.
Step 3
For the Tofu Preparation
Step 1
Press the tofu to remove excess water, then cut into cubes.
Step 2
Toss the tofu cubes in cornstarch to lightly coat.
Step 3
Heat oil in a pan over medium heat. Fry the tofu until all sides are golden and crispy.
Step 4
In the last few minutes of cooking, add the soy sauce, sugar, ginger, and garlic to the pan, coating the tofu cubes in the glaze. Set aside to cool.
Step 5
For the Peanut Dressing
Step 1
Whisk together the peanut butter, soy sauce, sugar, rice vinegar, and chili oil in a bowl. Adjust consistency with water, adding 1 tbsp at a time until desired thickness is achieved.
Step 2
For the Bowl Assembly
Step 1
In a large bowl, mix the cooled rice, shredded cabbages, carrot, cucumber, edamame, and optional greens.
Step 2
Add the glazed tofu to the bowl.
Step 3
Drizzle with the peanut dressing and toss everything together until well coated.
Step 4
For the Garnish
Step 1
Sprinkle sliced green onion and chopped roasted peanuts over the top.
Step 2
Serve immediately for the freshest taste and enjoy your delicious and nutritious Asian-inspired rice salad!
