Szechuan Style Tofu & Brown Rice Salad
Experience a burst of flavor with this Szechuan Style Tofu & Brown Rice Salad, a delightful fusion of texture and taste that brings the essence of Asian cuisine to your table. With a creamy peanut butter dressing that balances the tartness of apple cider vinegar, this vegetarian dish packs a punch while remaining refreshingly light. It's loaded with a vibrant array of vegetables—the crunchy carrots, tender bok choy, and fresh cilantro harmonize perfectly with the hearty extra-firm tofu. Whether you're a devoted vegetarian or a meat lover looking for a satisfying plant-based meal, this salad is both nourishing and incredibly satisfying. Perfect for meal prep, this salad can be made ahead and quickly put together on a busy day. Just ensure to chill your rice promptly for the best flavor and food safety. Enjoy it as a stand-alone dish or as a side to complement any main course!
N/A
Servings
450
Calories
12
Ingredients
Ingredients
Cooked brown rice
6 cups (Cook according to package instructions and cool.)
Apple cider vinegar
1/3 cup (Measure for dressing.)
Creamy peanut butter
1/2 cup (Measure for dressing.)
Water
60 ml (Measure for dressing.)
Soy sauce
60 ml (Measure for dressing.)
Hoisin sauce
15 ml (Measure for dressing.)
Salt
to taste (Used in dressing, adjust based on preference.)
Shredded carrots
3 cups (Shred carrots.)
Thinly sliced bok choy
3 cups (Slice bok choy thinly.)
Chopped green onions
1.5 cups (Chop green onions.)
Chopped fresh cilantro
3/4 cup (Chop cilantro.)
Extra firm tofu
500 g (Cube tofu.)
Instructions
1
Cook brown rice according to package instructions and allow it to cool. For best safety, chill the rice in the fridge immediately after cooking.
2
In a medium bowl, prepare the dressing by combining apple cider vinegar, creamy peanut butter, water, soy sauce, hoisin sauce, and salt (if needed). Whisk or shake until the mixture is smooth and well-blended.
3
In a large serving bowl, combine the cooked brown rice, shredded carrots, sliced bok choy, chopped green onions, chopped fresh cilantro, and cubed tofu.
4
Pour the dressing over the salad mixture and toss gently until everything is evenly coated and combined.
5
Serve immediately for a fresh experience, or cover and refrigerate for a short time to enhance flavors. Enjoy!
Nutrition Information
15
Fat
60
Carbs
15
Protein
6.7
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Szechuan Style Tofu & Brown Rice Salad?
It is a flavorful fusion dish combining extra-firm tofu, cooked brown rice, and fresh vegetables with a creamy peanut butter and apple cider vinegar dressing.
Is this recipe suitable for vegans?
Yes, this recipe is tagged as both vegetarian and vegan as it uses plant-based ingredients like tofu and peanut butter.
What type of tofu is best for this salad?
The recipe calls for 500 grams of extra firm tofu, which should be cubed for the best texture.
How many calories are in one serving?
Each serving of the Szechuan Style Tofu & Brown Rice Salad contains 450 calories.
What is the protein content of this dish?
This salad provides 15 grams of protein per serving.
How much brown rice do I need to prepare?
You will need 6 cups of cooked brown rice for this recipe.
What vegetables are included in the salad?
The salad features 3 cups of shredded carrots, 3 cups of thinly sliced bok choy, 1.5 cups of chopped green onions, and 3/4 cup of chopped fresh cilantro.
How do I prepare the peanut butter dressing?
Combine 1/2 cup creamy peanut butter, 1/3 cup apple cider vinegar, 60 ml water, 60 ml soy sauce, 15 ml hoisin sauce, and salt to taste, then whisk until smooth.
Why should I chill the rice immediately after cooking?
Chilling the rice promptly in the fridge is recommended for food safety and to ensure the best flavor for the salad.
Is this recipe good for meal prep?
Yes, it is excellent for meal prep as it can be made ahead and the flavors often enhance after refrigerating for a short time.
How much fat is in a serving of this salad?
There are 15 grams of fat per serving.
What is the carbohydrate count for this recipe?
Each serving contains 60 grams of carbohydrates.
How much fiber does this salad contain?
This dish is a good source of fiber, providing 6.7 grams per serving.
What gives the dressing its tartness?
The tartness in the dressing comes from the 1/3 cup of apple cider vinegar.
How do I prepare the bok choy?
The bok choy should be sliced thinly before being added to the large serving bowl.
Should the carrots be cooked or raw?
The carrots should be shredded and used fresh to provide a crunchy texture to the salad.
What is the recommended amount of green onions?
The recipe calls for 1.5 cups of chopped green onions.
Can I adjust the salt in the dressing?
Yes, salt should be added to the dressing according to your personal preference.
How much hoisin sauce is used?
The recipe uses 15 ml of hoisin sauce in the dressing mixture.
How much soy sauce is needed for the dressing?
You will need 60 ml of soy sauce to mix into the dressing.
What is the total number of ingredients in this recipe?
There are 12 main ingredients in this Szechuan Style Tofu & Brown Rice Salad.
How do I assemble the salad?
Combine the cooled rice, carrots, bok choy, green onions, cilantro, and tofu in a bowl, then pour the dressing over and toss gently.
How much water is added to the dressing?
60 ml of water is added to the dressing to help achieve a smooth consistency.
Can the salad be served immediately?
Yes, you can serve it immediately for a fresh experience.
Is the peanut butter used crunchy or creamy?
The recipe specifically recommends using 1/2 cup of creamy peanut butter.
What is the preparation for the fresh cilantro?
You should chop 3/4 cup of fresh cilantro to mix into the salad.
What cuisine style does this recipe reflect?
It reflects Asian cuisine, specifically a Szechuan style fusion.
Does this recipe contain sugar?
The raw data does not specify a separate sugar amount, though some may be present in the hoisin sauce.
Is this salad served hot or cold?
It is served cold, as the rice is chilled and the vegetables are fresh.
What is the primary texture of the dish?
The dish features a mix of textures including crunchy carrots, tender bok choy, and hearty cubed tofu.