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Asian tofu rice salad
heartfoundation.org.au|Helpline 13 11 12

Asian tofu rice salad

10 minutes (20 minutes)
Serves 2

Serves 2

See recipe for Serves 4 here

  • 125g firm tofu, cut into 1cm-thick strips
  • 2 teaspoons sunflower oil
  • 1 cup cooked brown rice (see tip)
  • 150g Chinese cabbage (wombok), shredded
  • 1 small carrot, peeled, coarsely shredded
  • 75g 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
  1. Place tofu on a paper towel-lined tray and pat with extra paper towel to absorb excess moisture.
  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.
  3. To make dressing, whisk all dressing ingredients in a small bowl to combine.
  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 1/3 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 150g shredded skinless cooked chicken and skip steps 1 and 2.

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