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Kung Pao Tofu Rice Salad

6 cups cooked brown rice
13 cup apple cider vinegar
12 cup creamy peanut butter
60 ml water
60 ml soy sauce
15 ml hoisin sauce
salt (if needed)
3 cups shredded carrots
3 cups thinly sliced bok choy
1 12 cups chopped green onions
34 cup chopped fresh cilantro
500 g extra firm tofu, cubed


Prepare dressing by placing vinegar through salt in a bowl or shaker. Whisk or shake till well blended. Place rice in a large serving bowl and add in carrot, bok choy, onion, cilantro, and tofu. Toss to combine. Drizzle dressing over rice salad and serve. Note: This recipe originally called for the rice to be brought to room temperature. This is fine, but please be aware that rice allowed to come to room temperature for long periods should not then be stored in the fridge and then eaten as leftovers--you could wind up with a very unpleasant bout of food poisoning. If you would like to use leftovers, you should chill your rice in the fridge immediately after cooking, prepare the salad with the cold rice, and immediately refrigerate any excess. If you require more information, Google "Bacillus cereus" and "rice".

Source: www.food.com