Servings
Font
Back
0 from 30 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
25 mins
Total Time
45 mins
Servings: 4
Course: Main Course
Cuisine: Japanese

Ingredients

  • 250 g Quick Cook Rice & Quinoa I used Clearspring or a mixture of long grain brown rice & red quinoa
  • 2 medium onions finely sliced
  • 2 tbsp Rapeseed oil + extra
  • 2 tbsp soya sauce I used Clearspring Tamari
  • 1 small courgette grated or make matchsticks with a mandolin
  • 1 carrot grated
  • 1 red pepper finely chopped
  • 1 300 g block of tofu I used Clearspring firm & silken which is actually soft
  • Salt flakes & freshly ground pepper

Instructions

    Cup of Yum
  1. Slice the tofu into 8 pieces (or more if wished).
  2. Put on a plate lined with folded kitchen paper and pat dry the tofu with lots more kitchen paper.
  3. 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).
  4. Drain the tofu, pat dry again with more kitchen paper and set aside.
  5. Boil the rice and quinoa according to instructions and then drain.
  6. Meanwhile fry the onions in 2 tbsp oil until golden.
  7. Add the rice to the pan along with the freshly ground pepper and soya sauce, leave to one side.
  8. 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).
  9. Put the fried tofu onto kitchen paper to drain.
  10. Add the courgette, carrot and red pepper to the rice mixture and mix thoroughly.
  11. Place into 4 bowls and top with the fried tofu.
  12. Serve with an extra splash of soya sauce if wished.