Thai Tofu Salad with Rice, Pepper and Cucumber

Thai Tofu Salad with Rice, Pepper and Cucumber

Health Rating
Prep Cook Ready in Servings
10 min 30 min 40 min 4


3/4 cup Basmati rice, dry
1 tbsp Canola oil
2 tbsp Cilantro (coriander) (chopped)
1 cup Cucumber (diced)
1 stalk(s) Green onion, scallion, ramp (sliced)
2 tbsp Lime juice (fresh)
2 tbsp Mint, fresh (chopped)
1 medium pepper(s) Red bell pepper (diced)
1 tbsp Salsa, ready-to-serve
1 tbsp Soy sauce, low sodium
1/2 package (1lb) Tofu, regular, extra firm (drained and diced)


In saucepan bring rice and water (1 1/2 cups) to boil. Reduce heat to low, cover and simmer for about 20 minutes or until rice is tender and water is absorbed. Scrape into large bowl.

Meanwhile, in nonstick skillet, heat oil over medium high heat and brown tofu, turning with spatula for about 8 minutes or until golden brown and crispy. Remove to paper towel lined plate; let stand.

Add cucumber, red pepper and green onion to rice. Add browned tofu and stir to combine.

In small bowl, whisk together lime juice, and soy sauce. Drizzle over top of salad and toss gently to combine. Add mint and coriander and toss again to combine well.

Nutrition Facts

Per Portion

Calories 252
Calories from fat 72
Calories from saturated fat 7.6
Total Fat 8.0 g
Saturated Fat 0.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 3.0 g
Cholesterol 0
Sodium 197 mg
Potassium 285 mg
Total Carbohydrate 33 g
Dietary Fiber 1.4 g
Sugars 2.6 g
Protein 11.5 g

Dietary servings

Per Portion

Grain 1.0
Meat Alternative 0.4
Vegetables 1.0

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada