MAKES 4 SERVINGS OF SALAD AND ABOUT 2/3 CUP OF DRESSING
Ingredients
Salad
3/4 cup brown rice
1 1/2 cups snow peas
1 tablespoon vegetable oil
1 block extra-firm tofu, cut into 3/4 inch cubes
3 cups firmly packed baby spinach
3 tablespoons water
Tamari
3 carrots, shredded or cut into thin strips
1 red pepper, chopped
Dressing
1/2 cup smooth peanut butter
1 1/2 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
Optional Toppings
Sirachi sauce, lime wedges, chopped scallions, chopped fresh cilantro, chopped roasted peanuts, sesame seeds
Cooking Instructions
Cook the brown rice. Bring a large pot of water to a boil. Stir 1 cup of rice into the boiling water. When the water returns to a boil, lower the heat and simmer, uncovered, for 30-45 minutes, until the rice is tender yet chewy. Drain the rice, then return it to the pot. Cover and let steam for 10 minutes before using.
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.
Heat the vegetable oil in a medium nonstick skillet over medium-high heat. Add the tofu and cook, stirring frequently, for 6-8 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.
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.
To make the dressing, combine all the ingredients in a small bowl and whisk until evenly combined.
Pour the dressing over the salad and toss gently to combine. Serve with toppings of choice.