Tofu, Mango, and Black Rice Salad
The combination of crispy, crunchy, and smooth, coupled with sweet, sour and hot make eating this salad an amazing sensory experience. Black rice is best due to its ability to hold its shape, but brown rice can be substituted.
3/4 cup of Black Rice (rinsed)
1/3 cup of unsalted peanuts
Cold-pressed rapeseed oil for frying
4 oz. block of tofu drained on paper towels and cubed
1 small red onion, diced
3 scallions, thinly sliced
1 large red chili, deseeded and thinly sliced
1 cup snow peas, thinly sliced
½ cucumber quartered, deseeded and diced
1 lrg. a handful of chopped coriander/cilantro leaves
1 handful of mint leaves
1 lrg. Ripe mango, peeled, pitted and cubed
Sesame and Lime Dressing: mix 2 Tbs. sesame oil, 2 Tbs. rapeseed oil, ½ inch of peeled and diced fresh ginger with the finely grated zest of ½ lime and juice of 1 ½ lime. Season with sea salt and freshly ground black pepper.
Put rice in a saucepan and cover with cold water. Bring to a boil and then turn down the heat to low. Cover and simmer for 25-30 minutes. Drain and tip the rice into a large bowl.
Toast the peanuts in a large dry frying pan for 5 minutes, tossing the pan occasionally until they start to color and smell toasted. Tip onto a plate to cool, and then chop roughly.
Heat enough oil to generously cover the bottom of a large frying pan over medium heat. Fry the tofu in batches for 5 minutes, turning once until golden and crispy. Add more oil as needed. Drain on paper towels.
Add the red onion, scallions, half the chili, snow peas, cucumber, half the herbs and three-quarters of the mango to the cooked rice.
Pour the dressing over the salad, and gently combine
Spoon the dressed rice salad onto plates. Top with the tofu and remaining mango, herbs and finally peanuts.
Thanks to: The Part-Time Vegetarian cookbook