Asian-Style Rice Salad with Tofu, Sprouts, and Sesame Dressing
Salads • Thai
Description
Instead of chickpea sprouts, lentil sprouts can be used.
Ingredients
- Firm tofu 10 oz
- Lemon Juice 1 tablespoon
- Rice Vinegar 2 tablespoons
- Light Sesame Oil 2 tablespoons
- Soy Sauce 4 tablespoons
- Mustard 1 teaspoon
- Cane Sugar 1 teaspoon
- Ginger Root 2 teaspoons
- Ground Nutmeg a pinch
- Cayenne Pepper a pinch
- White Sesame Seeds 1 teaspoon
- Black sesame seeds 1 teaspoon
- Coarse Salt 1 teaspoon
- Frozen Green Peas 5 oz
- Red Bell Pepper ½ piece
- Sweet Red Onion 1 piece
- Brown Basmati Rice 1½ cups
- Chickpea Sprouts 0 oz
Step-by-Step Guide
Step 1
The day before, marinate the tofu (you can also boil the rice, transfer it to a container, and refrigerate). In a bowl, mix lemon juice, rice vinegar, sesame oil, soy sauce, mustard, sugar, peeled and finely grated ginger root, nutmeg, and cayenne pepper. Toast the white and black sesame seeds in a dry pan and add them to the mixture (set some aside for garnish), and mix with a fork.
Step 2
Cut the tofu into 1 cm cubes, place them in a jar with a screw-on lid, and pour the marinade over it. Screw the lid on tightly and shake the jar well to coat all the tofu pieces evenly with the marinade. Refrigerate the jar with tofu overnight.
Step 3
Blanch the green peas in boiling salted water, bring it back to a boil, and blanch for half a minute. Drain in a colander and cool. Cut the red pepper into strips and dice the onion.
Step 4
Transfer the cold boiled rice to a bowl and pour all the marinade from the tofu jar over it, mixing well. Add the chopped vegetables and sprouts (which can be found in any large supermarket), and mix gently again. Sprinkle the salad with toasted sesame seeds.
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