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Sweetgreen-Style Crispy Rice Bowl With Spicy Cashew Dressing

Ingredients

• 1/4 cup unsweetened, no-salt-added cashew butter (preferably made with roasted, not raw, cashews)
• 1/4 cup water
• 3 tablespoons avocado oil
• 2 tablespoons chopped fresh cilantro leaves and stems
• 2 garlic cloves
• 1 tablespoon fresh lime juice (from 1 lime)
• 1 tablespoon maple syrup
• 1 tablespoon unseasoned rice vinegar
• 2 teaspoons freshly grated ginger
• 2 teaspoons toasted sesame oil
• 1 teaspoon shiro (white) miso
• 1/4 teaspoon fine salt, plus more as needed
• 1/4 teaspoon crushed red pepper flakes, plus more as needed
• For the salad
• 1 tablespoon avocado oil
• 1 cup plain puffed rice cereal, such as Nature’s Path Organic
• Two (6- or 7-ounce) packages baked tofu (teriyaki or your favorite flavor), cut into 1-inch cubes
• 8 cups (5 ounces) lightly packed baby arugula
• 1 cup cooked brown rice or wild rice, homemade or store-bought
• 1/4 small red cabbage (5 ounces total), cored and thinly sliced (2 cups)
• 1 large carrot (5 ounces), scrubbed and cut into 1/4-inch-thick slices
• 3 mini cucumbers (9 ounces total), cut into 1/4-inch-thick slices
• 1/2 cup roasted unsalted almonds, coarsely chopped
• 1/4 cup lightly packed fresh cilantro leaves and stems

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