- 0:10 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Try our healthy Japanese tofu salad for a delicious versatile meal that’s quick and easy to prepare.
Ingredients
- 200g (1 cup) brown rice
- 2 celery sticks, trimmed, thinly sliced
- 1 small red capsicum, halved, deseeded, coarsely chopped
- 75g baby spinach leaves
- 2 tablespoons currants
- 40g (1/4 cup) sunflower seed kernels
- 200g Soyco Japanese Tofu (see note), thinly sliced
Dressing
- 2 tablespoons fresh orange juice
- 1 1/2 tablespoons salt-reduced soy sauce
- 2 teaspoons honey
- 2 teaspoons freshly grated ginger
Method
- Step 1Cook the rice in a large saucepan of boiling water following packet directions. Rinse under cold running water. Drain.
- Step 2To make the dressing, combine the orange juice, soy sauce, honey and ginger in a small bowl.
- Step 3Place the rice, celery, capsicum, spinach, currants and half the sunflower seeds in a large bowl. Drizzle over the dressing and toss to combine.
- Step 4Divide the rice mixture among serving bowls and top with the tofu. Sprinkle with the remaining sunflower seeds to serve.
Nutrition
1600 kj
Energy
10g
Fat Total
1g
Saturated Fat
5.5g
Fibre
17g
Protein
56g
Carbs (total)
All nutrition values are per serve
Notes
If Japanese tofu is unavailable, use firm tofu. For a different flavour, you can replace the tofu with 2 cooked single chicken breast fillets. Time-saving tip: Swap the brown rice for white rice.
- Author: Chrissy Freer
- Image credit: Alan Benson
- Publication: Australian Good Taste
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