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Asian-style rice salad
Lunch & Light Meals
Servings
1
1
- Soy sauce, low-sodium, 4 tsp(s)
- Rice vinegar, 2 tbsp(s)
- Tofu, extra firm, 1½ x 1-inch thick slice(s)
- Wasabi, ¼ teaspoon
- Extra virgin olive oil, 1 tsp(s)
- Instant brown rice, cooked, ⅔ cup(s)
- Red cabbage, ¾ cup(s), shredded
- Carrots, ½ medium, peeled, grated
- Snow peas, ⅓ cup(s), thinly sliced
- Green onion, 1 medium, thinly sliced
- Red bell pepper, cooked, ¼ pepper(s), cut into thin strips
- Cilantro, fresh, ½ cup(s)
- Corn flour, 1 tsp(s)
Method
Combine 2 teaspoons of soy sauce and 2 teaspoons of rice vinegar in a shallow dish. Cut each piece of tofu in half lengthways. Add to the soy mixture, turn to coat.
Combine the remaining soy, rice vinegar, wasabi, olive oil and 2 teaspoons of water in a screw top jar. Secure the lid and shake to combine. Set dressing aside.
Warm the rice according to the packet instructions. Transfer the rice to a bowl. Add the cabbage, carrot, snow peas, green onion, bell pepper and cilantro. Toss to combine.
Heat a small frying pan over medium-high heat. Remove the tofu from the marinade, place onto a plate. Sprinkle over the cornflour, turn to coat. Add to the hot frying pan, cook for 1 to 2 minutes each side, until golden. Add to the rice salad. Drizzle over the dressing, toss gently to combine and serve.
TIP: This salad can also be served at room temperature. Simply cook the tofu ahead of time, prepare the rice salad and the dressing, and combine just before serving.
Nutrition facts per serving
Makes 1 serving
Food Groups
|
V
|
2.9 |
|
F
|
0 |
|
C
|
2.3 |
|
PD
|
1 |
|
Ft
|
0.9 |
|
S
|
0 |
Nutrition Facts
| Calories | 394 |
| Total Fat | 13.2 g |
| - Saturated Fat | 2.2 g |
| Cholesterol | 0 mg |
| Sodium | 1074 mg |
| Total Carbohydrate | 51 g |
| - Dietary Fiber | 8.7 g |
| - Total Sugars | 9 g |
| -- Added Sugars | 0 g |
| Protein | 21.8 g |
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Discover how long it will take to reach your weight loss goals with our free weight loss calculator.