crispy-peppered-tofu-salad-with-wild-rice-and-chilli-ginger-and-sesame-dressing

Crispy peppered tofu salad with wild rice & chilli, ginger and sesame dressing

Name: Crispy peppered tofu salad with wild rice & chilli, ginger and sesame dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 280 g pack firm tofu; ¾ tsp fine sea salt; ½ tsp ground white pepper, plus extra to taste (optional); 3 tbsp Essential Vegetable Oil; 200 g pack Essential Kale, thick stalks removed; 250 g pack brown, wild & red rice with quinoa; 1 midi cucumber, halved lengthways; 2 tbsp Cooks’ Ingredients crispy fried onions

"Don’t write off tofu," says Charmaine Katz. "When seasoned well, fried in hot oil and served with a dressing full of character, its texture is so pleasing." This salad should be served slightly warm, and the hints of ginger and chilli will warm your insides too. Follow Charmaine on Instagram

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Serves2
CourseSide
Prepare15 mins
Cook15 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

280g pack firm tofu
¾ tsp fine sea salt
½ tsp ground white pepper, plus extra to taste (optional)
3 tbsp Essential Vegetable Oil
½ x 200g pack Essential Kale, thick stalks removed
250g pack brown, wild & red rice with quinoa
1 midi cucumber, halved lengthways
2 tbsp Cooks’ Ingredients crispy fried onions

For the dressing

3 tbsp reduced salt light soy sauce
30g piece ginger, peeled and finely grated
1½ tbsp Cooks’ Ingredients Chilli & Garlic Sauce, to taste
1 tbsp Cooks’ Ingredients Chinese Rice Vinegar
1 tbsp toasted sesame oil

Cut the tofu into thick bitesized pieces, then pat dry with kitchen paper. Put into a medium bowl with ½ tsp salt, the white pepper and toss well to coat. Place a nonstick frying pan over a medium heat, add the oil and, once shimmering, add the tofu. Fry on all sides until golden and crisp, 10-15 minutes. Drain well on kitchen paper to help it crisp up.
Meanwhile, in the same bowl, add the kale and ¼ tsp salt, then massage for a few minutes, until the kale softens and darkens in colour. Heat the rice according to pack instructions, then set aside. Deseed the cucumber and cut into half moons.
In another bowl, whisk all the dressing ingredients together with a fork. Add the dressing, the cucumber, rice and tofu to the kale. Check the seasoning, adding more salt or white pepper, if needed, and toss until well combined. Serve topped with the crispy onions.

Cook’s tip

To make this vegetarian, swap the chilli and garlic sauce for sriracha or gochujang. You’ll need to adjust the seasoning slightly, adding a splash of water to loosen, extra salt and a grated clove of garlic to balance the flavours

Typical values per serving when made using specific products in recipe