Name: Brown rice and tofu salad with sunflower seeds
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: asian
Ingredients: 200g (1 cup) brown rice; 2 celery sticks, trimmed, thinly sliced; 1 small red capsicum, halved, deseeded, coarsely chopped; 75g baby spinach leaves; 40.00 ml currants; 40g (1/4 cup) sunflower seed kernels; 200g Japanese Tofu (see note), thinly sliced; 42.00 gm fresh orange juice; 31.50 gm salt-reduced soy sauce; 14.40 gm honey; 2 tsp freshly grated ginger

Brown rice and tofu salad with sunflower seeds

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Indulge in a satisfying and flavorful Japanese tofu salad for a simple and healthy meal option.

Ingredients:

200g (1 cup) brown rice
2 celery sticks, trimmed, thinly sliced
1 small red capsicum, halved, deseeded, coarsely chopped
75g baby spinach leaves
40.00 ml currants
40g (1/4 cup) sunflower seed kernels
200g Japanese Tofu (see note), thinly sliced
42.00 gm fresh orange juice
31.50 gm salt-reduced soy sauce
14.40 gm honey
2 tsp freshly grated ginger

Instructions:

Prepare the rice according to the packet instructions in a large pot of boiling water. After it's cooked, rinse the rice under cold water and drain.
Mix together the orange juice, soy sauce, honey, and ginger in a small bowl to create a flavorful dressing.
Combine rice, celery, capsicum, spinach, currants, and half of the sunflower seeds in a large bowl. Drizzle with dressing and mix well.
Transfer the rice mixture into serving bowls and top each with tofu. Finish with a sprinkle of the remaining sunflower seeds before serving.

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