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Asian tofu rice salad

Asian tofu rice salad

Two plates of colorful Asian salad with chopsticks and forks on a wooden table.

4 serves

10 m

20 m

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 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.

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