Ingredients

For Tofu & Dipping Sauce:
1 14-ounce package extra-firm, water-packed tofu, drained
1/3 cup reduced-sodium soy sauce
1/3 cup lime juice
3 tablespoons toasted sesame oil
1 tablespoon prepared peanut sauce
1 tablespoon lite coconut milk (see Tip)
For Rice Balls:
2/3 cup cooked short-grain brown rice
2 teaspoons rice vinegar
Pinch of salt
2 tablespoons black sesame seeds (optional)
For Fruit & Vegetables:
1 cup steamed sugar snap peas
6 strawberries, hulled
6 orange wedges
Tip: : Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.



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