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Warm Rice & Quinoa Salad with Pan Fried Tofu in a bowl with chopsticks
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4.7 from 10 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.
Course Main
Cuisine Japanese
Keyword healthy, tofu, vegan
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Author Camilla Hawkins

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

  • 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.