WARM TOFU CHOP SALAD WITH PEANUT DRESSING

Name: WARM TOFU CHOP SALAD WITH PEANUT DRESSING
Cuisine: Asian
Ingredients: ¾ cup (150 g) short-grain brown rice; 1½ cups (100 g) snow peas; 1 tablespoon neutral vegetable oil; 1 (15-oz, or 425-g) block extra-firm tofu, preferably pressed (see this page), cut into ¾-inch (2-cm) cubes; 3 cups (90 g) firmly packed baby spinach; 3 tablespoons water; Tamari, for seasoning; 3 carrots, shredded or cut into thin strips with a julienne peeler; 1 red or yellow bell pepper, chopped; ¼ cup (60 g) smooth peanut butter; 1½ tablespoons tamari; 2 teaspoons agave nectar or maple syrup; 1 tablespoon rice vinegar; 1 teaspoon toasted sesame oil; 1 clove garlic, minced or finely grated; 2 teaspoons minced or finely grated fresh ginger; 3 tablespoons hot water; Sriracha sauce, lime wedges, chopped scallions, chopped fresh; cilantro, chopped roasted peanuts, black or white sesame seeds

6 steps

This dish—a sort of hybrid between salad and stir-fry—was inspired by Sara Forte, the cookbook author and ingenious blogger behind Sprouted Kitchen. Her tofu chop salad got me thinking about ways to combine warm tofu with cold, crunchy veggies for a quick meal. I like to top the dish with a creamy peanut sauce that’s equally good for dipping spring rolls, drizzling onto bowls, or (let’s be honest) sneaking by the spoonful.

Updated at: Thu, 17 Aug 2023 00:09:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories473 kcal (24%)

Total Fat23.4 g (33%)

Carbs50.5 g (19%)

Sugars9.9 g (11%)

Protein22 g (44%)

Sodium905.7 mg (45%)

Fiber8.7 g (31%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

To make the salad, cook the brown rice as directed on this page.

Step 2

Meanwhile, bring a medium pot of water to boil. Add the snow peas and blanch for about 2 minutes, until bright green and crisp-tender. Drain immediately and let cool for a few minutes, then coarsely chop if desired.

Step 3

Heat the sesame oil in a medium nonstick skillet over medium-high heat. Add the tofu and cook, stirring frequently, for 6 to 8 minutes, until lightly browned. Add the spinach and water and cook, stirring constantly, for about 2 minutes, until the spinach is just wilted. Stir in a splash of tamari.

Step 4

Transfer the tofu mixture to a large bowl. Add the rice and let cool for about 10 minutes. Add the snow peas, carrots, and bell pepper.

Step 5

To make the dressing, combine all the ingredients in a small bowl and whisk until evenly combined.

Step 6

Pour the dressing over the salad and toss gently to combine. Serve with toppings of choice.