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.
Servings 4
Equipment
- Chopping Board
- cook's knife
- Mandolin
- Set of measuring spoons
- Saucepan
- Frying pan
- Large plate
Ingredients
- 250 g Wholegrain rice with red, black and white quinoa
- 2 Medium Onions finely sliced
- 2 tbsp Extra virgin olive oil + extra
- 2 tbsp Tamari soy sauce (or soy sauce)
- 1 Small courgette grated or make matchsticks with a mandolin
- 1 Carrot grated
- 1 Red pepper finely chopped
- 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 and quinoa to the pan along with the freshly ground pepper and Tamari soy sauce. Then 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 tamari soya sauce if wished.