This is another go-to recipe for when it’s too hot to cook. The tofu marinade packs an incredible punch that has been known to sway even the most devout tofu-hater, and it doubles as the salad dressing, which is a genius move, if I do say so myself. Paired with the fresh burst of colours and flavours from capsicum (bell pepper), cucumber and South-East Asian herbs, the lightness of puffed rice and the salty punch of the roasted peanuts, this is the perfect thing to make when you’re craving something light and fresh.
Ingredients 17
Salad
1 packet firm tofu, drained, pressed, cut into 1 cm (1⁄2 in) dice
3 ‒ 4 spring onion, trimmed, finely chopped
1 Lebanese cucumber, halved lengthways, watery core removed, flesh finely diced
1 red capsicum (bell pepper), seeded, finely diced
1⁄2 cup roasted peanuts, roughly chopped
1 cup asian herbs, firmly packed, leafy, such as coriander (cilantro), mint, thai basil or vietnamese mint, finely chopped
3 1⁄2 cups puffed brown rice
2 tbsp sesame seeds
1 lime, halved
Spicy Soy Dressing
2 tbsp sriracha
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp maple syrup
1 tsp tamarind paste
1 garlic clove, crushed or minced
1 tsp grated fresh ginger
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Method 3
Combine the spicy soy dressing ingredients: , , , , , , the minced and grated fresh in a glass jar and shake to combine.
Put the and in a large mixing bowl and coat the tofu in the dressing. Allow to sit at room temperature for at least 30 minutes for the tofu to marinate, or all day if possible (cover the bowl with a plate and pop it in the fridge if that’s the case).
When ready to serve, give the a stir, then add the , , , , , , and (except the lime). Stir to combine, add a squeeze of fresh and serve immediately.
Jessica Prescott's tips
You can find puffed brown rice at health food stores and some supermarkets. Iceberg lettuce, edamame, corn, bean sprouts and avocado are all excellent additions to this salad.
Got leftovers? Even though the puffed rice goes soggy, it’s still surprisingly good the next day.
