Thai tofu salad with chili lime dressing and jasmine rice

Cook time: 25 minutes (plus time to marinate the tofu)

single, couple, family

Ingredients

Ingredient
Couple
Family
Tofu
Couple
1 packet
Family
2 packets
Chili lime marinade
Couple
1 pottle
Family
1 pottle
Jasmine rice
Couple
1 bag
Family
1 bag
Red onion
Couple
1
Family
1 large
Tomatoes
Couple
2
Family
3
Carrots
Couple
1
Family
2
Cucumber
Couple
1/2
Family
1
Lemon
Couple
1/2
Family
1
Chili
Couple
2
Family
3
Thai herbs
Couple
1 packet
Family
1 packet

Spicy, zesty, fresh and delicious!

 

Instructions

1

Remove the tofu from the packet and place between a large paper towel or clean tea towel and press with a kilo of weight for 5 minutes or so, to remove some moisture.

2

Cut the tofu into 2 cm cubes and gently mix with three quarters of the marinade.

3

Preheat oven to 180 degrees Celsius.

4

In a small pot, wash the rice until the water turns clear. Strain out the water then add one and a half times the amount of water.

Bring to a boil with a pinch of salt, stir and cover. Reduce the heat to very low and cook covered for 15 minutes. Turn off the heat and let sit for another 3 minutes, or until all the water is absorbed. Fluff the rice with a fork.

5

Remove the top and tail, peel and thinly slice the onion.

Remove the core from the tomato and cut into wedges.

Peel the carrot, cut in half lengthwise and thinly slice.

Cut cucumber in half lengthwise and thinly slice.

Place in a bowl.

6

Lay the tofu on a baking tray. Leave the left over marinade in the bowl. Bake the tofu for 10 to 12 minutes, or until golden, flipping halfway.

Once baked, add to the bowl with the vegetables.

Thinly slice the chili.

7

To make the vinaigrette, squeeze the lemon juice into the remaining marinade along with a splash of oil.

Remove the mint and Thai basil leaves from the stalk.

Rip herbs into the salad and dress with vinaigrette and a pinch of salt. Mix and taste. Add more marinade or salt, if needed.

Serve the rice topped with salad and fresh chili if you like the heat!



Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

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