Crispy Tofu Rice Salad
A fresh and flavour packed rice salad with tonnes of crunchy veg and a dreamy dressing - a quick recipe to prep for lunches
20 minutes cook
Serves 4
Ingredients
- 3 tbspSriracha
- 1 tbsppeanut butter
- 1.5 tbsprice wine vinegar
- 1.5 tbspsoy sauce
- 3 tbspsesame oil
- 1 tbspneutral oil
- 2 tsplight brown sugar
- 1-2 garlic cloves, grated
- 1/2 tbspwater
- 200gred cabbage, thinly sliced
- a pinchsalt
- 2 small cucumbers, bashed and roughly chopped
- 1 carrot, ribboned
- 2spring onions, sliced
- 225gextra firm smoked tofu, cubed
- 20gcornstarch
- a pinchsalt
- 150mlneutral oil
- 175gbrown rice
- 1avocado, cubed
- 1.5 tbsptoasted sesame seeds
- a handfulroasted cashews or peanuts
- 10gcoriander, optional
- 4 wedgeslime
The dressing
The salad
Crispy tofu
To assemble
An easy, chuck together salad for a spring or summers dinner, or a great one for a lunch time meal prep. The flavours are sensational and all marry together perfectly.
Method
Mix together all the ingredients for the dressing and set to one side.
Add the red cabbage to a bowl with a pinch of salt and massage vigorously until softened and pliable. Once softened, add the cucumber, carrot and spring onions and set to one side.
Wash and cook the brown rice according to packet instructions.
Season the tofu with a pinch of salt then toss in the cornstarch until fully coated. Heat the oil in a large frying pan and add the tofu. Fry on all sides until crispy then remove and drain on a plate lined with paper towel to absorb excess oil.
Rinse the cooked rice in cold water to bring to room temp then add to the veg along with the avocado, seeds, nuts and all the dressing. Serve topped with the crispy tofu, some chilli oil and a wedge of lime.
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