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

Done in 20 minutes

Serves 4

Dish by Mia Jacobs

Ingredients

The dressing

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

The salad

200gred cabbage, thinly sliced

a pinchsalt

2 small cucumbers, bashed and roughly chopped

1 carrot, ribboned

2spring onions, sliced

Crispy tofu

225gextra firm smoked tofu, cubed

20gcornstarch

a pinchsalt

150mlneutral oil

To assemble

175gbrown rice

1avocado, cubed

1.5 tbsptoasted sesame seeds

a handfulroasted cashews or peanuts

10gcoriander, optional

4 wedgeslime

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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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.