Forbidden Rice Salad with Curry Tofu
- Prep15 mins
- Cook40 mins
- Total55 mins
- Servings4
- Ingredients18
In ancient China, black rice was called “forbidden rice” because only nobles were allowed to eat it. Luckily, today we mere mortals can harness its salad-perfect, slightly sweet, and nutty taste. Bright and fresh, this salad isn’t only flavourful with a winning mix of textures; it’s packed with nutrients, too.
Mango tango
If possible, use Ataulfo mango for this salad. Its honeylike flavour and custardy texture can’t be beaten. You’re looking for a bit of softness when pressed to indicate ripeness.
Forbidden Rice Salad with Curry Tofu
- Prep15 mins
- Cook40 mins
- Total55 mins
- Servings4
- Ingredients18
Ingredients
- 1 cup (250 mL) black “forbidden” rice
- 12 oz (350 g) block extra-firm tofu
- 1/2 tsp (2 mL) curry powder
- 1/4 tsp (1 mL) salt
- 2 Tbsp (30 mL) grapeseed or peanut oil, divided
- 1 large red bell pepper, chopped
- 2 medium carrots, unpeeled and thinly sliced
- 2 cups (500 mL) cubed mango
- 3 green onions, sliced on the bias
- 1/3 cup (80 mL) unsalted roasted peanuts
- 1/3 cup (80 mL) dried coconut ribbons
- 1 Tbsp (15 mL) low-sodium soy sauce or tamari
- Juice of 1 lime
- 2 tsp (10 mL) sesame oil
- 2 tsp (10 mL) Sriracha or other chili sauce
- 1 Tbsp (15 mL) honey
- 1 Tbsp (15 mL) finely chopped gingerroot
- 1 garlic clove, minced
Nutrition
Per serving:
- calories576
- protein22g
- fat27g
- saturated fat7g
- trans fat0g
- fat27g
- saturated fat7g
- trans fat0g
- carbohydrates69g
- sugars22g
- fibre9g
- sodium316mg
Directions
01
In medium saucepan, place rice, 2 cups (500 mL) water, and a pinch of salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until rice is tender and water has absorbed, about 30 minutes. Let sit, covered, for 5 minutes and then gently fluff with fork. Spread rice out on rimmed baking sheet and let cool.
02
Line cutting board with a couple sheets of paper towel. Top with tofu and a couple more paper towels. Place another cutting board or other flat object on top, and press gently to extract excess liquid from tofu. Turn tofu block on its side and slice in half lengthwise. Season both sides with curry powder and salt.
03
In skillet over medium-high, heat 1 Tbsp (15 mL) oil. Add tofu to pan and heat until golden and crispy, about 3 minutes. Flip and heat until golden and crispy on other side. When cool enough to handle, slice tofu into 1 inch (2.5 cm) cubes.
04
In large bowl, toss together rice, red pepper, carrot, mango, green onions, peanuts, and coconut ribbons. In small bowl, whisk together 1 Tbsp (15 m) oil, soy sauce, lime juice, sesame oil, chili sauce, honey, ginger, and garlic. Toss dressing with rice salad and then scatter on tofu cubes.
Make ahead:
This salad holds up very well in the fridge for up to 4 days. To serve, simply scoop salad into a serving bowl. However, to keep peanuts and coconut ribbons crunchy, you can add these just before serving instead of mixing them into the salad beforehand.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
