Thai Peanut Tofu Jar
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A layered quart-jar salad with peanut dressing, tofu, red cabbage, carrots, mandarin segments, brown rice and peanuts. Pack it ahead and empty it into a bowl to toss and serve cold.
Ingredients
Dressing
- 2 tbsp prepared peanut dressing
Salad
- 3 oz firm tofu cubed
- 1/2 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/2 cup mandarin segments
- 1/2 cup cooked brown rice
- 2 tbsp chopped roasted peanuts
- 1 handful chopped green leaf lettuce
Equipment
- quart jar
- cutting board
- chef’s knife
Directions
- Prepare: Use ready-to-eat tofu that is food-safe, and cook the rice and chill it completely. Drain the mandarins and shred the carrots and cabbage.
- Assemble: Begin with the peanut dressing, then add tofu, cabbage, carrots, mandarin, brown rice, peanuts, and lettuce.
- Store: Keep it chilled and eat within 1–2 days because of the fruit and tofu.
- Serve: Hold the jar upright until it is time to eat. Pour it into a bowl, toss everything with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 472g | Calories: 763kcal | Carbohydrates: 113g | Protein: 30g | Fat: 25g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 565mg | Potassium: 1038mg | Fiber: 11g | Sugar: 30g | Vitamin A: 13000IU | Vitamin C: 51mg | Calcium: 660mg | Iron: 5.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); prepared peanut dressing counted as peanut sauce, mandarin segments counted as canned mandarin oranges, cooked brown rice counted as dry brown rice, chopped roasted peanuts counted as dry-roasted peanuts. Brands and portions vary, so use it only as an approximation.