Chilli Tofu Bang Bang Salad
Back home
1 min read

Chilli Tofu Bang Bang Salad

Chilli Tofu Bang Bang Salad

Ingredients

Method

  • 1 sliced red onion
  • 3 tbsp white wine vinegar
  • Pinch each of sugar and salt
  • 170g sushi rice
  • 300g tenderstem broccoli
  • 1 tbsp veg oil
  • 450g extra-firm smoked tofu, sliced
  • 50g peanut butter, smooth
  • 25g sweet chilli sauce
  • 1 tbsp sesame oil
  • 1 tbsp tamari soy sauce
  • 2 tsp rice vinegar
  • 1 tsp mirin
  • 1 tsp sesame seeds
  • Pinch of chilli flakes
  • Pop the onion in a small bowl with the vinegar, sugar and salt, and set aside for 30 mins. Meanwhile, cook the sushi rice according to pack instructions. Boil the broccoli for 3 mins, then drain and refresh in cold water, and pan-fry the sliced tofu in the veg oil for 4 mins on each side, or until crisp and golden. Slice into finger-thick slices.
  • Make your Bang Bang sauce by mixing the peanut butter with the sweet chilli sauce, tamari and sesame oil. Season with chilli flakes, if you want it a little more piquant. Mix together the rice vinegar and mirin, and stir into the sushi rice with some salt. Spread the rice on a platter, top with the broccoli and sliced tofu. Drain the red onion, add it to the platter, then drizzle with the peanut sauce, a sprinkle of sesame seeds and some more chilli flakes. Done!
30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box