Recipe for tasty tofu served with an Asian salad, topped with toasted sesame seeds and mint
1 cup parboiled brown rice
4 cups boiling water (for the brown rice)
2 tbsp sesame seeds
2 tbsp soy sauce
1 chilli – deseed & chop finely
20g ginger – peel chop finely
1 clove garlic – peel, grate finely & chop
2 tbsp sesame oil
1/4 red cabbage – slice finely
2 packs tofu
40g bean sprouts
10g fresh mint – tear leaves, discard stalks
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above. Boil the kettle.
Brown rice: Place a saucepan on medium heat and pour in the boiling water (see quantity above for the brown rice). Add a little salt, then add the rice and boil gently for 18-20 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.
Sesame seeds: Place a small pan on high heat and dry toast the sesame seeds until lightly browned – about 2 minutes. Toss often to make sure they don’t burn. Remove from stove and set aside.
Limes: Using the fine side of a box grater, grate the peel of the limes to create zest. Then cut in half and juice.
Cucumber, carrots & daikon: Cut matchsticks – here’s how: peel the carrots and daikon and cut in half crossways. Slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into a matchstick – about 5mm wide. Cut the ends off the cucumber, then slice the four edges around the seeds. Cut these edges in half crossways, then lay them down flat and cut lengthways into matchsticks (about 5mm). Discard the core containing the seeds.
Sauce: In a bowl, mix together the soy sauce, chilli, ginger, garlic, lime zest and juice and sesame oil.
Salad: In a large bowl, mix together the cucumber, red cabbage, daikon and carrots. Add HALF the sauce and mix through. Season with salt and pepper to taste.
Tofu: Dice the tofu into cubes (2cm). Place a large non-stick frying pan on high heat and add a good glug of olive oil. When the oil is hot, add the tofu (be careful of the splashing oil). Toss it gently in the pan to make sure it browns evenly on all sides. Cook for about 5 minutes until brown all over. In the last minute of cooking, add the REST of the sauce and gently toss the tofu in the pan to coat evenly with the sauce.
Serve the tofu with the salad and top with the toasted sesame seeds, beansprouts and torn mint leaves.
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