Asian Rice Salad with Crispy Tofu, Cilantro & Ginger-Peanut Dressing

Directions

1. Rinse the jasmine rice in cold water until the water runs clear, then drain and cook it with fresh water in a small saucepan until absorbed, about 15–18 minutes; spread the warm rice on a baking sheet to cool for about 5 minutes.
2. While the rice cooks, press the tofu between towels with a weight to remove excess moisture, then cut it into medium dice.
3. Whisk minced ginger with natural peanut butter, rice vinegar, soy sauce, water, toasted sesame oil, and chili-garlic sauce to form the dressing; set aside.
4. Heat a skillet over medium-high heat and lightly coat the bottom with oil.
5. Toss the tofu in a little cornstarch, then add it to the hot skillet and cook, turning occasionally, until all sides are golden brown and crisp, about 10 minutes; transfer to a paper towel–lined plate.
6. Prepare the vegetables: dice the bell pepper, trim and slice the green onions, shred the carrot, slice the sugar snap peas, and mince the cilantro leaves (discard stems).
7. In a large bowl, combine the cooled rice with the vegetables and cilantro; gently fold to mix.
8. Add the crispy tofu and drizzle with the dressing, tossing gently to coat; serve in bowls.