Toasted Coconut Rice Salad
It is colourful, packed with contrasting textures and unlike the usual leafy salad.
Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4–6
Ingredients:
- 1 x 400–450 g block extra-firm tofu, drained
- 2 tbsp vegetable oil, divided
- 1 cup jasmine rice, rinsed and well drained
- 2 tbsp finely grated fresh ginger, divided
- Salt, to taste
- ¾ cup plus 2 tbsp full-fat coconut milk, divided
- 1¼ cups water
- ⅓ cup plus 2 tbsp ponzu sauce, divided
- 1 tbsp honey
- 2–3 tsp sriracha
- 1 tsp finely grated garlic
- 2½ cups thinly sliced or shredded purple cabbage
- 2 spring onions, thinly sliced
- ⅔ cup tightly packed fresh coriander leaves, chopped
- ⅔ cup roasted cashews (optional)
How To Make Toasted Coconut Rice Salad
- Cut the drained tofu into 2½ cm cubes and arrange it in a single layer on a clean kitchen towel or paper towel. Set aside to dry.
- Heat 1 tablespoon oil in a large non-stick frying pan with a lid over medium-high heat. Add the rice and stir to coat. Toast for about 5 minutes, stirring occasionally, until dry, fragrant and lightly golden. Stir in 1 tablespoon ginger and ½ teaspoon salt.
- Carefully pour ¾ cup coconut milk and 1¼ cups water down the side of the pan. Shake the pan to submerge the rice and bring to the boil. Cover, reduce the heat to low and cook for 10–15 minutes, until tender. Turn off the heat, leave covered for 5 minutes, then transfer the rice to a large bowl.
- While the rice cooks, toss the tofu with 2 tablespoons ponzu. Heat the remaining tablespoon oil in the pan and cook the tofu in a single layer for 3–4 minutes, turning halfway, until golden on the top and bottom. Add it to the rice.
- Stir together the honey, sriracha, garlic, remaining ginger, remaining 2 tablespoons coconut milk and remaining ⅓ cup ponzu.
- Add the dressing, cabbage and half of the spring onions, coriander and cashews to the warm rice and tofu. Toss well, then finish with the remaining spring onions, coriander and cashews. Let the presenters decide—is it a Hot Mess or a Success?