4.7 from 20 votes
Warm Rice & Quinoa Salad with Pan Fried Tofu
A delicious warm salad or long grain brown rice with quinoa, grated courgette, carrot and red pepper topped with crispy pan fried tofu for a light and delicious vegetarian meal.
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings:
4
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 250 g rice I used Clearspring or a mixture of long grain brown rice & red quinoa, quick cook
- 250 g quinoa I used Clearspring or a mixture of long grain brown rice & red quinoa, quick cook
- 2 onion finely sliced, medium
- 2 tbsp rapeseed oil + extra
- 2 tbsp soy sauce I used Clearspring Tamari
- 1 courgette grated or make matchsticks with a mandolin, small
- 1 carrot grated
- 1 red pepper finely chopped
- 1 300 g tofu I used Clearspring firm & silken which is actually soft, block
- salt salt flakes and freshly ground
- black pepper salt flakes and freshly ground
Instructions
- Slice the tofu into 8 pieces (or more if wished).
- Put on a plate lined with folded kitchen paper and pat dry the tofu with lots more kitchen paper.
- Once dry, put in a large dish and scatter with salt flakes then gently pour in enough boiling water to cover and leave for a minute. (This will firm up the tofu slightly and extract more moisture).
- Drain the tofu, pat dry again with more kitchen paper and set aside.
- Boil the rice and quinoa according to instructions and then drain.
- Meanwhile fry the onions in 2 tbsp oil until golden.
- Add the rice to the pan along with the freshly ground pepper and soya sauce, leave to one side.
- In a large frying pan or wok add enough oil to coat the bottom and then fry the tofu on both sides until golden (it may break as it’s very fragile).
- Put the fried tofu onto kitchen paper to drain.
- Add the courgette, carrot and red pepper to the rice mixture and mix thoroughly.
- Place into 4 bowls and top with the fried tofu.
- Serve with an extra splash of soya sauce if wished.
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