Name: Asian Rice Salad with Crispy Tofu, Cilantro & Ginger-Peanut Dressing
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 small bunch cilantro; 3 (340 g) pkgs extra firm tofu; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ cups jasmine rice; 3 red bell peppers; 1 ½ (227 g) pkg sugar snap peas; chili-garlic sauce; cornstarch; natural peanut butter; rice vinegar; soy sauce; toasted sesame oil

Asian Rice Salad with Crispy Tofu, Cilantro & Ginger-Peanut DressingAsian Rice Salad with Crispy Tofu, Cilantro & Ginger-Peanut Dressing — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 medium carrots

1 small bunch cilantro

3 (340 g) pkgs extra firm tofu

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ cups jasmine rice

3 red bell peppers

1 ½ (227 g) pkg sugar snap peas

chili-garlic sauce

cornstarch

natural peanut butter

rice vinegar

soy sauce

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and spread it out on a baking sheet pan to cool slightly, about 5 minutes.

While the rice is cooking, cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet. Place a cutting board with something heavy on top and set aside to press out excess water.

Wash and dry the fresh produce.

Peel and mince ginger; transfer to a medium bowl. Add peanut butter, vinegar, soy sauce, water, oil, and chili-garlic sauce; whisk to combine the dressing, then set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, large dice the tofu. Gently toss in a large bowl with cornstarch.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add tofu and cook, turning every few minutes, until golden brown and crispy on all sides, about 10 minutes. Remove to a paper towel-lined plate.

While the tofu is cooking, trim, seed, and medium dice bell peppers. Transfer to a clean large bowl.

Cut sugar snap peas crosswise into ¼-inch pieces and add to the bowl with the bell pepper.

Trim green onions and cut crosswise into ¼-inch pieces; add to the bowl.

Peel, trim, and coarsely grate carrots; add to the bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Transfer cooled rice to the bowl with the veggies and gently toss to combine the salad.

To serve, divide rice salad between bowls. Top with crispy tofu and drizzle with dressing. Enjoy!

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