Warm Tofu Chop Salad

I adapted this recipe from Gema Hamshaw’s Power Plates. I used raw sugar snap peas instead of cooked snow peas, raw spinach and baby kale, and Right Rice instead of rice. I’d make my dressing more liquid next time, but this was really good!

For the salad
¾ cup (150 g) short-grain brown rice, cooked
1 ½ cups (100 g) snow peas
1 Tbsp. neutral vegetable oil
1 (15-oz or 425-g) block extra-firm tofu, pressed, cut into ¾” cubes
3 cups (90 g) firmly packed baby spinach
3 Tbsp water
Tamari, for seasoning
3 carrots, shredded or cut into thin strips with a julienne peeler
1 red or yellow bell pepper, chopped

For the dressing
¼ cup (60 g) smooth peanut butter
1 ½ Tbsp. tamari
2 tsp. agave nectar or maple syrup
1 Tbsp. rice vinegar
1 tsp. toasted sesame oil
1 clove garlic, minced or finely grated
2 tsp. minced or finely grated ginger
3 Tbsp. hot water

For the optional toppings
sriracha sauce, lime wedges, chopped scallions, chopped fresh cilantro, chopped roasted peanuts, black or white sesame seeds


While the rice is cooking, bring a medium pot of water to boil. Add the snow peas and blanch for about 2 minutes, until bright green and crisp-tender. Drain immediately and let cool for a few minutes, then coarsely chop if desired.

Heat the sesame oil in a medium nonstick skillet over medium-high heat. Add the tofu and cook, stirring frequently, for 6 to 8 minutes, until lightly browned. Add the spinach and water and cook, stirring constantly, for about 2 minutes, until the spinach is just wilted. Stir in a splash of tamari.

Transfer the tofu mixture to a large bowl. Add the rice and let cool for about 10 minutes. Add the snow peas, carrots, and bell pepper.

Combine all the dressing ingredients in a jar and shake until everything is combined.

Pour the dressing over the salad and toss gently to combine. Serve with toppings of choice.