- 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)
- 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
- 1/8 teaspoon salt
- Combine 1 cup water and brown rice in a medium microwave-safe bowl; cover. Microwave on HIGH 4 minutes. Microwave on MEDIUM 5 minutes. Fluff with a fork. Let cool to room temperature. Add carrot and next 4 ingredients; toss gently to combine.
- Combine vinegar and next 5 ingredients, stirring with a whisk. Add to rice mixture; toss gently to combine.