Thai salad with crispy tofu and broccoli, lime, chili and jasmine rice

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Jasmine rice
Couple
1 pack
Family
1 pack
Tofu
Couple
1 packet
Family
2 packets
Cucumber
Couple
1/2
Family
1
Carrot
Couple
1
Family
2
Roast peanuts
Couple
1 pack
Family
1 pack
Broccoli
Couple
1
Family
1 large
Red onion
Couple
1/2
Family
1
Coriander and mint*
Couple
1 packet
Family
1 packet
Lime dressing
Couple
1 pottle
Family
1 pottle
Cornflour^
Couple
3 Tbsp
Family
5 Tbsp

*Coriander is a shared ingredient. Use half for each dish.

^denotes pantry item.

Instructions

1

Wash the rice under cold water. Add to a pot with enough water to cover by 2 cm. Bring to a boil with a pinch of salt. As soon as the rice boils, stir, then cover and reduce the heat to very low. Cook for 12 minutes before turning off the heat, but keep the pot on the element with the lid on.

2

Press the tofu between paper or tea towels. Place a few kilograms of weight on top. This draws out the moisture and allows it to crisp it.

3

Cut the cucumber in half and cut into 1 cm half moons.

Peel the carrot, then cut in half lengthwise and cut into half moons.

Peel and thinly slice the red onion.

Pick the mint from the stalk.

Roughly chop the coriander, stalk and all.

4

Cut the bottom 3 to 5 cm off the broccoli stalk,  removing all the woody parts. Cut into bite sized florets. Peel and slice the stalk into 2 cm rounds. Steam or cook the broccoli in salted boiling water for 90 seconds, until just cooked, then run under cold water to cool.

5

Cut the tofu into squares. Dust with cornflour then fry in a good splash of oil in a large hot pan until golden (around 5 minutes), flipping regularly.

Place on a paper towel and season with a little salt.

6

Place tofu, broccoli, onion, cucumber, carrot coriander in a bowl, rip in the mint and pour over with lime dressing. Then taste and add salt, as needed.

Serve rice topped with salad.



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