Brown Rice, Tofu & Edamame Salad
Directions
- 1Cook rice ahead of time and let cool.
- 2Cook frozen edamame, drain, and rinse with cold water.
- 3Whisk together peanut butter, lemon/lime juice, soy sauce, maple syrup, sesame oil, ginger, and garlic in a bowl. Add water to thin as needed.
- 4Combine all prepped ingredients in a large bowl.
- 5Add dressing and toss well to coat.
- 6Garnish with green onion, roasted peanuts, fried shallots, and black sesame seeds.
Ingredients
- 3 cups cooked brown rice
- 1 packed cup shredded red cabbage
- 1 packed cup shredded green cabbage
- 1 large shredded carrot
- 1 large thinly sliced cucumber
- 1.5 cups frozen shelled edamame
- 0.5 block (225g) firm tofu
- 0.25 cup natural peanut butter
- 2 tbsp lemon or lime juice
- 2 tbsp light soy sauce
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 large clove minced garlic
- 0 salt
- 0 pepper
- 1 sliced green onion
- 0 chopped roasted peanuts
- 0 fried shallots
- 0 black sesame seeds
Equipment
knifepeelerrice cookerpotbowlwhisk
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