Serves 4 (I think!!)
Ingredients
- Main ingredients:
- 3 cups cooked brown rice, cooled
- 1 packed cup shredded red cabbage
- 1 packed cup shredded green cabbage
- 1 large carrot, shredded
- 1 large cucumber, thinly sliced
- 1.5 cups frozen shelled edamame
- 1/2 block (225g) firm tofu, cubed and pan fried or air fried* (see notes)
- Optional: extra leafy greens (eg baby spinach, rocket)
- Dressing:
- 1⁄4 cup natural peanut butter 2 tbsp lemon or lime juice
- 2 tbsp light soy sauce
- 2 tbsp maple syrup (I used my homemade hot maple)
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 large clove garlic, minced
- Salt & pepper, to taste (optional)
- To serve:
- 1 green onion
- Finely sliced roasted peanuts
- Roughly chopped fried shallots
- Black sesame seeds
Method
- Cook your rice ahead of time and take out the 3 cups and allow it to cool at room temperature (or prep the night before). In the meantime, bring a pot of water to the boil then cook the frozen edamame. Drain and rinse well in cold water. Set aside to cool.
- In the meantime, whisk the peanut dressing ingredients together in a bowl. Add 1 tbsp of water at a time to thin out the dressing to your desired consistency.
- To assemble, combine all the prepped ingredients in a large bowl. Add the dressing and toss well to coat. Garnish and serve!
NOTES – For the tofu, all I did was coat it in a mixture of soy, sugar, sesame oil, pepper and air fry it until golden. You can also pan fry and season afterwards instead!
Recipe from @thrivingonplants (https://www.instagram.com/reel/C3kILKsrwUr/?igsh=MTFub2k3YzJka2o5)