Thai Peanut Tofu Jar

Course Salad

Cuisine American

Keyword meal prep salad in a jar, peanut dressing salad, thai peanut salad, tofu mason jar salad

Prep Time 15

Total Time 15

Servings 1 salad

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

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

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.