Salt and pepper tofu with rice saladNovember 4, 2013
This veggie dish is chock full of colours, flavours and all sorts of health benefits!
Ingredients for two people
|150 g||brown rice|
|1 1/2 tbs||light soy sauce|
|1/2 tsp||sesame oil|
|1 tsp||rice wine (or white) vinegar|
|1 tsp||caster sugar|
|1/3 cup||plain flour|
|1 bunch||spring onions, finely chopped|
|1||long red chilli, deseeded & finely chopped|
|1||carrot, grated or finely sliced|
|80 g||mixed salad, shredded|
For the rice
Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
For the dressing
Meanwhile, while the rice is cooking whisk soy sauce, sesame oil, vinegar, sugar and garlic in a small bowl and leave aside.
For the tofu
Cut the tofu block into 2 long rectangles and then again horizontally to make 1cm thick squares. Add the flour to a small bowl and add lots and lots of pepper and a little salt. Cover the tofu squares in the flour mix and set them aside until you’re ready to cook.
Heat come oil in a large frying pan over medium heat, the oil should be about 1cm deep. Cook tofu, in 2 batches, for 1 minute each side or until crisp and golden, then drain on paper towel.
For the salad
In a salad bowl place the spring onion, long red chilli, carrot, and the mixed salad. Add the rice and toss well to combine.
Place tofu, overlapping, on a platter. Drizzle over half the dressing, scatter with chilli, then serve the remaining dressing over the mixed salad.
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