Thai Rice Bowl Jars

I am not sure why I took me so long to jump on board with the salad-in-a-jar thing. I guess because they were trendy, and I'm not. ;) All trends aside, these are super easy, convenient and totally to die for.

What You'll Need:

For the dressing:
3 Tbsp rice wine vinegar
1/4 c olive oil
2 1/2 Tbsp all natural peanut butter (no Jiff here guys, like for real)
1 Tbsp honey
3 Tbsp Tamari or soy sauce
squeeze Sriracha

1 block tofu, sliced lengthwise and pressed*
2 c cooked rice
1 sweet bell pepper, diced
2 c purple cabbage, thinly sliced
1 c fresh cilantro, chopped
2 c lettuce greens, chopped
1/4 c peanuts


*Press tofu by layering on a plate: tea towel, tofu, tea towel, something heavy-ish. Allow it it sit on the counter for about 30 minutes, or even overnight in the refrigerator.


Whisk dressing ingredients in a small bowl.

Divide and layer ingredients, beginning with dressing, and in order of appearance, into 4 quart size jars.


Shake before diving in; Refrigerate for up to 5 days.