Rice Salad
1. Place washed brown rice in a medium saucepan. Add water cover and bring to the boil over a medium heat. After boiling reduce and simmer for 40-45 minutes until cooked or all the water is absorbed. Then add onion and soy sauce and mix through. Leave to marinate in the fridge for a few hours or overnight.
2. To cook tofu – remove tofu from the marinade and set marinade aside. Chop tofu into 1–2cm cubes.
3. Add sunflower oil to a non-stick fry pan and heat over a med to high heat. Add cut tofu and brown on all sides.
4. Add marinade and continue cooking until the sauce reduces down and coats the tofu in a sticky glaze. Set aside to cool.
5. To make the dressing, mix all ingredients together in a bowl. Set aside.
6. To assemble salad, in a large bowl place marinated brown rice, spring onions, red pepper, cashew nuts, pistachio nuts, pumpkin seeds and sesame seeds. Pour over the dressing and mix well. Add marinated tofu and lightly mix through. Serve.
Ingredients
1 cup brown rice
450ml water
1/2 onion – finely chopped
1/4 cup soy sauce
3 spring onions – finely chopped
1 red pepper – finely diced
1/2 cup roasted cashews – roughly chopped
1/2 cup roasted pistachios or roasted peanuts – roughly chopped
1/2 cup roasted pumpkin seeds
1/2 cup toasted sesame seeds
1 packet of Bean Supreme Honey and Ginger marinated tofu
1 Tbsp sunflower oil (for frying)
Dressing:
Juice and zest of 2 limes
4 Tbsp sunflower oil
1 Tbsp palm or raw sugar
2 tsp fresh finely grated ginger
1 garlic clove, crushed