Kung Pao Brown Rice and Tofu Salad

Makes about 8 servings.

Recipe from A Muse Came to Dinner

Husband-Tested in Alice’s Kitchen

This is just one tasty Meatless Monday salad, my friends.  The best thing is that it tastes best after it has had a chance to chill in the fridge for a day.  (It also tastes great at room temperature.)  So, plan to make this on a weekend and then enjoy it for lunch throughout the workweek.  Pictured here is the Kung Pao Brown Rice and Tofu Salad served along with a sliced apple, non-fat plain Greek yogurt and some granola.  A most satisfying lunch indeed.

Salad Ingredients

1 batch of No-Fail Big Batch Brown Rice or about 4 ½ cups of cooked brown rice 

1 lb. extra firm tofu, pressed and diced into ½ inch cubes

Olive oil for sautéing  (You can also use vegetable oil or peanut oil.)

1 cup toasted unsalted peanuts* (cashews also work in this recipe)

2/3 cup sliced scallions or minced red onion

1 (8-oz.) can water chestnuts, drained and sliced

2/3 cup grated carrots

Dressing Ingredients

1/8 cup toasted sesame oil

¼ tamari or soy sauce

1/8 cup brown rice vinegar

2 cloves garlic, minced

½ teaspoon crushed red chili pepper flakes

Place cooked rice in a large mixing bowl to cool.  Fluff rice with a fork to separate the grains.

Cover the bottom of a large skillet with oil and heat until hot.  Sauté the tofu until golden brown.  Toss the cubes frequently for even browning.  With a slotted spoon transfer the tofu into a strainer lined with a paper towel to absorb the oil.  Set aside to cool.

Add the tofu, peanuts, scallions, water chestnuts and carrots to the rice and toss.

Place the dressing ingredients into a Mason jar and cover with a lid.  Shake vigorously until the ingredients are well blended.  Pour the dressing over the salad and toss.

*Place peanuts (or cashews) onto a rimmed baking sheet.  Heat the oven to 325°F. Bake in the oven for about 6 to 10 minutes, shaking the pan occasionally until the peanuts are a toasty brown.

Asian Chopped Crunchy Salad

Serves 2 (This recipe can be doubled.)

Recipe from Rachel Meltzer Warren The Smart Girl’s Guide to Going Vegetarian via Meatless Monday

Husband-Tested in Alice’s Kitchen

We found this colorful salad to be very refreshing and filling.  It was easy to make too.  To make preparation easier, I only measured the dressing ingredients.  I just “eyeballed” the salad ingredients. Make this salad for your next Meatless Monday lunch.  Use agave nectar instead of honey to make this dish vegan.

For the dressing:

2 teaspoons olive oil

2 teaspoons toasted sesame oil

2 teaspoons rice wine vinegar

2 teaspoons honey or agave nectar

pinch of salt

For the salad:

3 cups chopped romaine lettuce

½ red bell pepper, sliced into strips

¼ cup chopped snow pea pods

½ cup shelled edamame, boiled or microwaved according to package directions

2 Tablespoons roasted salted cashew pieces (I used unsalted cashews.)

1 small orange, peeled, segmented, and cut into bite-sized pieces

1 Tablespoon chopped scallions

2 Tablespoons chopped water chestnuts

1 teaspoon sesame seeds, toasted

¼ cup crispy wonton noodles (optional)

In a small bowl, whisk together the dressing ingredients.

In a medium bowl, toss together the lettuce, red pepper, pea pods, edamame, cashews, orange slices, scallions, and water chestnuts.

Distribute into serving bowl and drizzle with dressing to taste.

Garnish with sesame seeds and wonton noodles.

Nutrition Information per Serving

Calories:  324; Calories from Fat:  141; Total Fat:  16g; Saturated Fat:  2g; Cholesterol:  0mg; Sodium:  386mg; Dietary Fiber:  7g; Protein:  9g; Sugars:  13g; Vitamin A:  34%; Vitamin C:  119%; Calcium:  10%; Iron:  14%

Pea Pod and Chicken Salad Oriental

Recipe from Come for Brunch II and Husband-Tested in Alice's Kitchen
Serves 6

Here's a really, really tasty salad that I find addictive! It's good to eat right away; however, it tastes even better after it has chilled several hours or over night. Lost River Market & Deli has some very nice fresh pea pods. The store also has sherry in its wine section. (The sherry is optional for this recipe, but I think it adds a little complexity to the flavor of the salad.) Double the recipe and you will have plenty for your Easy Lunchbox all week. http://www.easylunchboxes.com/ Serve this salad on a bed of lettuce or spinach, if you wish. Add cold, crisp, seedless grapes to your plate and serve this yummy salad with your favorite bread for a complete meal. (I tried the Millet, Hazelnut Bread from Lost River Market & Deli.)

1 cup spiral macaroni (whole wheat fusilli works just fine)
2 cups fresh pea pods, trimmed & blanched*
2 cups cooked chicken
½ cup sliced green onions
½ cup sliced water chestnuts (Look for these in cans the Asian section.)
½ cup mayonnaise
1 teaspoon soy sauce
¼ teaspoon freshly ground pepper
1/8 teaspoon ground ginger
1 teaspoon sherry (optional)
¼ cup toasted slivered almonds

Cook macaroni as directed on package. Drain and rinse with cold water.
In a large bowl, combine cooked chicken, macaroni, pea pods, water chestnuts and green onions.
In a small bowl, blend together mayonnaise, soy sauce, pepper, ginger and sherry.
Pour dressing over chicken mixture. Mix well.
Cover and refrigerate at least 3 hours.
Before serving, sprinkle salad with almonds.

*To blanch peas, place peas in boiling salted water. Cook one minute. Immediately drain and plunge in ice water. Peas should be bright green and still crisp.