Asian tofu rice salad (for two)
2 serves
10 m
20 m
Ingredients
- 125 g firm tofu, cut into 1 cm-thick strips
- 2 teaspoons sunflower oil
- 1 cup cooked brown rice (see tips)
- 150 g chinese cabbage (wombok), shredded
- 1 small carrot, peeled, coarsely shredded
- 75 g snow peas, thinly sliced lengthways
- 2 green shallots, cut into thin strips
- ½ cup coarsely chopped fresh coriander
- ¼ cup roasted unsalted peanuts, coarsely chopped
Dressing
- 1 tablespoon salt-reduced soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 1½ 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 ⅓ cup of raw brown rice to make 1 cup 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.
