KILLER ASIAN-INSPIRED SUPERFOOD SALAD

Method

Serves 4-6

  1. Make sure you get most of the water out of the tofu by pressing it in kitchen towel, then cut into 2cm cubes and marinate for at least one hour.
  2. Cook the brown rice according to the packet instructions, leave to cool and drizzle in olive oil.
  3. Make the dressing by blitzing all the ingredients in a Magimix or blender.
  4. Blanch the broccoli so it’s still crunchy and then mix together with the other salad ingredients.
  5. Divide the rice between your bowls, top with the mixed salad and marinated tofu. Sprinkle the seeds over the top and add coriander. Drizzle the remaining tofu marinade over the top.
  6. Dress and serve.

 

Shopping List

  • TOFU MARINADE
  • 340g tofu
  • 4 tbsp sesame oil
  • 4 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 inches of ginger, grated
  • 1 garlic clove, pressed
  • 1 chilli, finely chopped
  • 2 limes, juice and zest
  • 1 lemongrass, finely diced
  • 1 tbsp maple syrup
  • SALAD
  • 1 broccoli, cut into florets
  • 1 avocado, cut into cubes
  • 1 handful sugar snaps, cut lengthways
  • ½ cucumber, peeled, sliced lengthways, deseeded and cut into crescents
  • shiitake mushrooms, roughly sliced
  • radishes, cut into quarters
  • small bunch coriander and mint leaves
  • 2 lime leaves, finely stripped
  • 5 spring onions, finely chopped
  • 2 tbsp peanuts, toasted and roughly chopped
  • 2 tbsp sesame seeds, toasted
  • CARROT DRESSING
  • 2 carrots
  • 1 lemongrass
  • 2 inches of ginger
  • 1 garlic clove
  • 1 tbsp peanut butter
  • 2 tbsp rice wine vinegar
  • 1 shallot
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 2 tbsp miso paste
  • 2 tbsp water
  • RICE
  • 250g brown rice