Brown Rice and 5-Spice Tofu Salad with Creamy Citrus Tahini Dressing
Ingredients
- 2 cups cooked brown rice
- 1 tbs sesame oil
- 1 pack silken tofu
- 1 tsp chinese 5-spice
- 1/2 tsp ground ginger
- 1 tbsp maple syrup
- 1 cup coriander, roughly chopped
- handful radishes, chopped
- 2 spring onions, finely sliced
- 2 green chillies, deseeded and finely chopped
- 2 tbs toasted sunflower seeds
- citrus tahini dressing
- 1/2 cup tahini
- 2 tbsp white miso paste
- 1 tbsp honey
- 2 tsp sriracha
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 garlic clove, grated
- 1/4 cup freshly squeezed orange juice
- 2 tbsp water, more as needed
- Salt and pepper to taste
Preparation
Cook your rice according to package instructions and set aside to cool
Roughly chop the veggies and coriander and toast the sunflower seeds
Drain the silken tofu and carefully pat dry with kitchen towel
Place in a bowl and break apart with your hands to form a “ricotta” like consistency
In a wok, on medium heat, add the sesame oil
Once hot, toss in the tofu, 5-spice and ginger
Cook until starting to brown and until most of the moisture has cooked out
About 7 mins stirring frequently
Dd the maple syrup and continue cooking until the tofu starts to crisp
Oss the brown rice, coriander, radishes, spring onions and chillies together with the citrus tahini dressing
Top with the spicy tofu and toasted sunflower seeds
Into a bowl, combine the tahini, miso, honey, sriracha, sesame oil, rice vinegar, garlic, citrus juice, water and whisk everything until evenly combined
Taste and adjust as you wish
Whisk in fresh cilantro, if using