Dinner Saturday 7 July - Wild Rice Salad with Tofu & Black Bean Dressing

Wild Rice Salad with Tofu & Black Bean Dressing
1 thumb ginger, pared & grated
1 teaspoon sugar
2 tablespoons soy sauce
2-3 green chillis
2 cloves garlic, crushed
3 tablespoons black bean sauce (about 50g)

50g (dry weight) wild rice, cooked
160g tofu
80g broccoli, separated into florets and lightly steamed
½ red pepper, cut into strips
100g sugar snap peas, blanched
2 spring onions, sliced

Wrap the tofu in paper towels and place between two plates. Weight the top plate with cans or something else moderately heavy and leave for 30-40 minutes. The idea is to gently press the moisture out of the tofu and firm it up, not to squash it!

Slice the tofu into slabs and fry in a non-stick pan sprayed with a little oil until golden brown on either side. Cut into cubes.

Make a dressing of the ginger, sugar, soy sauce, garlic, chillis and black bean sauce.

Combine the cooked rice, prepared tofu, broccoli, red pepper and spring onions. Add the dressing at toss to combine. Garnish with the sliced spring onions and serve.

Nutrition Data
Calories (kcal) 528.2
Carbohydrate (g) 68.3
Protein (g) 37.3
Fat (g) 12.1
Fibre (g) 7.3