Asian style rice salad with tofu, sprouts and sesame dressing
4 servings
30 minutes
Asian-style rice salad with tofu, sprouts, and sesame dressing is a true harmony of flavors and textures. This recipe is inspired by Thai cuisine, known for its exquisite combinations of fresh vegetables, spicy sauces, and aromatic spices. In the salad, tender pieces of marinated tofu are infused with sesame-soy sauce with hints of lemon and ginger, creating a rich flavor. Crunchy sprouts, sweet peppers, and green peas add freshness while toasted sesame seeds provide a nutty aroma and light textural play. This dish is perfect as a light lunch or dinner and pairs wonderfully with other Asian dishes. It can be enjoyed as a standalone dish or as an accompaniment to hot appetizers. Try this salad for a true gastronomic delight!
1
The day before, marinate the tofu (you can also boil rice, transfer it to a container and put it in the fridge). In a bowl, mix lemon juice, rice vinegar, sesame oil, soy sauce, mustard, sugar, grated ginger root, nutmeg and cayenne pepper. Toast white and black sesame seeds in a dry pan and add to the mixture (leave some for sprinkling), mix with a fork.
- Lemon juice: 1 tablespoon
- Rice vinegar: 2 tablespoons
- Light (untoasted) sesame oil: 2 tablespoons
- Soy sauce: 4 tablespoons
- Mustard: 1 teaspoon
- Cane sugar: 1 teaspoon
- Ginger root: 2 teaspoons
- Ground nutmeg: pinch
- Cayenne pepper: pinch
- White sesame seeds: 1 teaspoon
- Black sesame seeds: 1 teaspoon
2
Cut the tofu into 1 cm cubes, place them in a jar with a screw lid, and pour in the marinade. Screw on the lid and shake the jar well to ensure all tofu pieces are evenly coated with the marinade. Store the jar with tofu in the refrigerator overnight.
- Firm tofu: 250 g
3
Drop the green peas into boiling salted water, bring to a boil again and blanch for half a minute. Drain in a colander and cool. Cut the red pepper into strips and the onions into small cubes.
- Coarse salt: 1 teaspoon
- Frozen green peas: 100 g
- Red sweet pepper: 0.5 piece
- Sweet red onion: 1 piece
4
Place cold boiled rice in a bowl and pour all the marinade from the tofu jar over it, mixing well. Add chopped vegetables and sprouts (which can be bought at any large supermarket), and mix gently again. Sprinkle the salad with toasted sesame seeds.
- Brown basmati rice: 1.5 glass
- Sprouted chickpeas: 30 g
- White sesame seeds: 1 teaspoon
- Black sesame seeds: 1 teaspoon