Kung Pao Tofu Rice Salad

• Salad:
• 1 cup water
• 1/2 cup instant brown rice
• 1/2 cup shredded carrot
• 1/2 cup thinly sliced bok choy
• 1/4 cup chopped green onions
• 2 tablespoons chopped fresh cilantro
• 3 ounces packaged grilled tofu, cut into (1/2-inch) cubes (such as Marjon; about 1/2 cup)
• Dressing:
• 1 tablespoon rice vinegar
• 1 1/2 tablespoons creamy peanut butter
• 2 teaspoons water
• 2 teaspoons low-sodium soy sauce
• 1/2 teaspoon chili garlic sauce (such as Lee Kum Kee)
• 1/8 teaspoon salt

1. To prepare salad, combine 1 cup water and rice in a medium microwave-safe bowl; cover. Microwave at high 4 minutes. Microwave at medium 5 minutes. Fluff with a fork. Let cool to room temperature. Add carrot and next 4 ingredients (through tofu); toss gently to combine.
2. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Add dressing to salad; toss gently to combine.

salad, water, instant brown rice, shredded carrot, choy, green onions, fresh cilantro, dressing, rice vinegar, peanut butter, water, soy sauce, chili garlic, salt

Taken from www.myrecipes.com/recipe/kung-pao-tofu-rice-salad (may not work)