Spicy Tofu, Rice and Broccolini Salad
Bright Asian seasonings such as ginger, lime, chile sauce and fresh herbs help tofu shine in this satisfying vegetarian meal. Peanuts add richness and crunch and sautéed shiitake mushrooms make a meaty addition. The tofu can be marinated overnight for a bolder flavor.
- 1 1/3 cups (9 1/2 oz./295 g) brown basmati or jasmine rice
- 1/4 cup (1 oz./30 g) peeled and thinly sliced fresh ginger
- 1/4 cup (2 fl. oz./60 ml) fresh lime juice
- 2 Tbs. low-sodium soy sauce
- 1 Tbs. sriracha sauce
- 2 tsp. Asian sesame oil
- 14 to 16 oz. (440 to 500 g) firm tofu, drained, patted dry and cut into 1/2-inch (12-mm) cubes
- 1 1/2 lb. (750 g) broccolini
- 1/2 cup (3/4 oz./20 g) minced fresh cilantro
- 1/2 cup (3/4 oz./20 g) minced fresh mint
- 1/2 cup (3/4 oz./20 g) minced fresh basil
- Dry roasted peanuts, coarsely chopped, for garnish
In a saucepan over high heat, bring 2 cups (16 fl. oz./500 ml) salted water to a boil. Add the rice and return to a boil. Reduce the heat to low, cover and cook for 45 minutes. Turn off the heat and let stand for 5 minutes. Fluff the rice with a fork, transfer to a large bowl and let cool.
Meanwhile, in a food processor, combine the ginger, lime juice, soy sauce, sriracha sauce and sesame oil with 2 Tbs. water. Process until the ginger is finely minced. Transfer the mixture to a medium bowl. Stir in the tofu and set aside to marinate.
Cut the broccolini into 2-inch (5-cm) pieces. In a steamer over boiling water, steam the broccolini until crisp-tender, about 3 minutes. Transfer the broccolini to a large bowl of cold water, then drain.
Add the broccolini to the rice. Stir in the marinated tofu, along with the marinade, cilantro, mint and basil. Sprinkle with peanuts and serve immediately. Serves 4.
Adapted from Williams-Sonoma Healthy Dish of the Day, by Kate McMillan (Weldon Owen, 2014)