Chilli Tofu Bang Bang Salad

Charmaine Lu -
  • 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