Kung Pao Tofu Rice Salad

3 c brown rice, cooked and cooled

1 ½ c shredded carrot

1 ½ c thinly sliced bok choy

¾ c chopped green onion

¼ c chopped cilantro

10 oz grilled tofu (flavored if desired)

Dressing:

            3 TB rice vinegar

            4 ½ TB creamy peanut butter

2 TB water

2 TB soy sauce

3 tsp chili garlic sauce

Combine dressing ingredients, and mix with tossed salad ingredients.



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