Kung Pao Edamame Salad


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Kung Pao Edamame Salad
Kung Pao Edamame Salad
Ingredients
2 cups water
1 cup Lundberg Family Farms Brown Rice (in our Natural Foods Dept.)
1/2 cup Annie's Naturals Organic Sesame Ginger Vinaigrette
3 tbsp. kung pao sauce
1 (7- oz.) package Wildwood Organic Teriyaki Baked Tofu, cut into 1/2 -inch cubes
1/2 cup shelled edamame
1/2 cup diced red bell pepper
1/4 cup roasted and salted peanuts
1 large green onions, sliced
Directions

Prep: 15 minutes, Cook/stand: 1 hour,
Chill: at least 1 hour, Serves: 8 sides

Bring water to a boil in a medium saucepan; add rice. Reduce heat and simmer, covered, for 50 minutes. Remove from heat and let stand covered for 10 minutes. Let cool before stirring in vinaigrette and kung pao sauce. Add remaining ingredients and stir again lightly. Cover and chill for at least 1 hour (may be made a day ahead). 

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Every time I bring this side dish to a gathering, I'm always asked for the recipe - very good, one of my favorites.

  Comment Number: 309
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my mother made this and brought some over for us to try. I'm not a big tofu fan, but i thought the flavors were great - ate the tofu no prob when it was in very small bites. However, my 7 year old daughter loved it so much, she made sure I didn't eat any more of it so there's be enough to pack in her lunchbox the next day. She yummed it up & I'm pretty sure she had the healthiest lunch in the whole cafeteria that day!

  Comment Number: 5084
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