Asian-inspired superfood salad

image from evening standard lifestyle section

Ingredients (serves 4-6)

Tofu marinade

340g tofu (Or Prawns Or Diced Chicken Or grilled meat Or fish)
4 tbsp sesame oil
4 tbsp soy sauce
2 tbsp rice wine vinegar
2 inches of ginger, grated
1 garlic clove, pressed
1 chilli, finely chopped
2 limes, juice and zest
1 lemongrass, finely diced
1 tbsp maple syrup

Salad

1 broccoli, cut into florets
1 avocado, cut into cubes
1 handful sugar snaps, cut lengthways
½ cucumber, peeled, sliced lengthways, deseeded and cut into crescents
Shiitake mushrooms, roughly sliced
Radishes, cut into quarters
Small bunch coriander and mint leaves
2 lime leaves, finely stripped
5 spring onions, finely chopped
2 tbsp peanuts, toasted and roughly chopped
2 tbsp sesame seeds, toasted

Carrot dressing
2 carrots
1 lemongrass
2 inches of ginger
1 garlic clove
1 tbsp peanut butter
2 tbsp rice wine vinegar
1 shallot
1 tbsp honey
1 tbsp soy sauce
2 tbsp miso paste
2 tbsp water

Rice
250g brown rice Or Noddles

Method

Make sure you get most of the water out of the tofu by pressing it in kitchen towel, then cut into 2cm cubes and marinate for at least one hour.

Cook the brown rice according to the packet instructions, leave to cool and drizzle in olive oil.

Make the dressing by blitzing all the ingredients in a Magimix or blender.

Blanch the broccoli so it’s still crunchy and then mix together with the other salad ingredients.

Divide the rice between your bowls, top with the mixed salad and marinated tofu. Sprinkle the seeds over the top and add coriander. Drizzle the remaining tofu marinade over the top.

Dress and serve.

Recipe from Evening Standard
"inspired by a favourite at the Angelica Kitchen in New York’s East Village. It’s punchy, sweet and salty while the ginger and carrot give it a fresh, summery zing. "