Thai tofu salad with chili lime dressing, orange, broccoli 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
1 double packet
Orange
Couple
1
Family
2
Cucumber
Couple
1/2
Family
1
Carrot
Couple
1
Family
2
Broccoli
Couple
1
Family
2
Red onion
Couple
1/2
Family
1
Coriander*
Couple
Half/Third
Family
Half/Third
Mint
Couple
All
Family
All
Cherry tomatoes
Couple
All
Family
All
Roast cashew
Couple
1 pack
Family
1 pack
Chili
Couple
2
Family
3
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, without the cornflour.

^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. Keep the pot on the element with the lid on.

2

Remove the tofu from the packet and wipe dry.

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

3

Thinly slice the cucumber.

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

Peel and thinly slice the red onion.

Slice the chili.

Peel the orange and dice.

Half the cherry tomatoes.

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 the florets off into bite sized pieces. Peel and slice the stalk into 2 cm rounds.

Cook the broccoli in salted boiling water for 90 seconds, until just cooked.

5

Cut the tofu into 2cm cubes. 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, cashews, red onion, orange, cherry tomatoes, carrot, cucumber, chilli and the coriander in a bowl then pour over the lime dressing. Taste and add salt, as needed.

Serve rice topped with salad.



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