Ingredients
See recipe for serves 2 here
- 250 g firm tofu, cut into 1 cm-thick strips
- 1 tablespoon sunflower oil
- 2 cups cooked brown rice (see tips)
- 300 g chinese cabbage (wombok), shredded
- 1 large carrot, peeled, coarsely shredded
- 150 g snow peas, thinly sliced
- 4 green shallots, cut into thin strips
- 1 cup coarsely chopped fresh coriander
- ½ cup roasted unsalted peanuts, coarsely chopped
Dressing
- 2 tablespoons salt-reduced soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 3 teaspoons sesame oil
Method
Step 1
Place tofu on a paper towel-lined tray and pat with extra paper towel to absorb excess moisture.
Step 2
Heat oil in a large non-stick frying pan over a medium heat. Add tofu and cook for about 8 minutes, turning occasionally, until golden. Transfer to a large plate. Cool.
Step 3
To make dressing, whisk all dressing ingredients in a small bowl to combine.
Step 4
Combine tofu with remaining ingredients in a large bowl. Toss well. Add dressing. Toss again to lightly coat salad with dressing.
Tips
- You’ll need to cook ⅔ cup of raw brown rice to make 2 cups cooked rice.
- Recipe can be made several hours ahead. Keep in containers in the fridge. Perfect for packed lunches.
- If preferred, replace tofu with 300 g shredded skinless cooked chicken and skip steps 1 and 2.
