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
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Ingredients


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
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)

Instructions


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 259
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 mg
Sodium 197 mg
Potassium 290 mg
Total Carbohydrate 35 g
Dietary Fiber 1.4 g
Sugars 2.6 g
Protein 11.6 g

Dietary servings

Per Portion


Grain 1.0
Meat Alternative 0.4
Vegetables 1.1

Energy sources


Pygal 54% 467.019711184 206.297449508 28% 300.407307084 231.946795997 18% 333.113459302 120.826454841 54% 28% 18% Carbohydrates Fat Protein
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