Thai tofu salad with chili lime dressing a heap of herbs 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
1/3
Family
1/2
Carrot
Couple
1
Family
2
Tomato
Couple
2
Family
3
Broccoli
Couple
1
Family
1 large
Red onion
Couple
1/2
Family
1
Chili
Couple
1
Family
2
Thai salad herbs
Couple
1 packet
Family
1 packet
Lime dressing
Couple
1 pottle
Family
1 pottle
Cornflour^
Couple
3 Tablespoons
Family
5 Tablespoons

This is a beautiful light salad. If you’re not keen on frying the tofu, dice it up and roast it in a hot oven.

^denotes a staple ingredient, not provided by Green Dinner Table.

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 15 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.

Bring a large pot of water to the boil for the broccoli.

3

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

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

Peel and thinly slice the red onion.

Cut the tomato into wedges.

Pick the mint and Thai basil from the stalk.

Thinly slice the chili.

Discard the coriander root. Finely chop the stalk and roughly chop the leaves.

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 cool under running cold water.

5

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

Place the tofu on a paper towel and season with salt and pepper.

6

Place tofu, broccoli, tomato, red onion, cucumber, carrot, coriander, Thai basil in a bowl, rip in the mint and pour over with lime dressing. Taste and add salt, as needed. (Add the chili, depending how much hot you like it).

Serve rice topped with salad.



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