Mangetout and rice salad with tofu
This warm Mangetout and rice salad with tofu can be made with leftover cooked rice or instant rice. It only takes 15 minutes to put togethers, so ideal on busy or lazy days.
Ingredients
Method
- Cut the tofu into small cubes, then fry them in a wok until crispy on all sides. Set aside.
- Meanwhile, finely chop the garlic and ginger. Cut the carrot into long thin strips, using a julienne peeler.
- Heat a drop of groundnut oil in the wok and stir-fry the garlic and ginger for about 30 seconds, then add the carrot, mangetout and chilli flakes (if used).
- Stir for a few seconds, then pour in the soy sauce, the rice vinegar & wine. Add a drop of lime juice too.
- Sir for 2-3 minutes, until a the veggies are tender, then add the rice & sesame seeds and stir-fry for a minute or so to warm through.
- Finally, fold in the tofu cubes and the coriander leaves, then drizzle with some sesame oil and lime juice.
- Serve warm.