Asian-Style Rice Salad with Tofu, Sprouts, and Sesame Dressing

Salads | Thai cuisine

⏳ Time

30 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Instead of chickpea sprouts, lentil sprouts can be used.

Ingredients

Firm tofu - 8.8 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 - 3.5 oz
Red Bell Pepper - ½ piece
Sweet Red Onion - 1 piece
Brown Basmati Rice - 1½ cups
Chickpea Sprouts - 1.1 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.