Best 3 Rice Salad With Peanuts And Tofu Recipes
Indulge in a delightful culinary journey with this vibrant Rice Salad with Peanuts and Tofu, a harmonious blend of flavors and textures. This refreshing dish features fluffy cooked rice, tossed with a medley of crisp vegetables, crunchy peanuts, and tender tofu. Marinated in a zesty dressing of lime juice, fish sauce, and aromatic herbs, this salad bursts with tangy, savory, and nutty notes. Accompanying this recipe is a collection of equally enticing dishes, including a hearty Chicken and Rice Soup, perfect for a comforting meal; a flavorful Vegetable Stir-Fry, showcasing the vibrant colors and textures of fresh vegetables; and a delectable Peanut Sauce, ideal for dipping your favorite spring rolls or satay skewers. These recipes promise an explosion of taste, offering a delightful balance of textures and flavors that will tantalize your taste buds.
Here are our top 3 tried and tested recipes!
VEGAN TOFU BOWLS WITH COCONUT RICE, CUCUMBER SALAD AND PEANUT SAUCE
This fragrant rice bowl brings the heat! Crispy tofu and a spicy, fresh cucumber salad combined with flavors found throughout Southeast Asia such as basil, mint, cilantro and chile are served on a bed of sweet and fluffy coconut rice.
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Toss the tofu and cornstarch together in a medium bowl until evenly coated. Arrange the tofu cubes on the prepared baking sheet and bake until golden, about 20 minutes, flipping halfway through.
- Meanwhile, combine the rice, coconut milk, 1 cup water and 1/2 teaspoon salt in a small saucepan and bring to a boil over high heat. Lower the heat to a simmer, cover and cook until the liquid is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Add the agave and fluff with a fork. Set aside.
- Combine the basil, cilantro, mint, cucumber, peanuts, rice vinegar, lime juice and chile in a small bowl. Stir and season with salt to taste. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the carrots and cook until tender, stirring and flipping occasionally, 6 to 8 minutes.
- Divide the rice evenly among bowls, top with the carrots, red cabbage and tofu. Drizzle with the peanut sauce and add a spoonful of the cucumber salad. Drizzle with sriracha and serve.
RICE NOODLE SALAD WITH CRISPY TOFU AND LIME-PEANUT DRESSING
Unrefined expeller-pressed peanut oil contributes a wonderful nutty flavor to this dressing
Provided by Martha Rose Shulman
Categories dinner, easy, quick, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place the rice threads in a large bowl and cover with hot water. Let sit for 20 minutes while you prepare the other ingredients.
- Heat a medium skillet over medium-high heat for 2 minutes and add 1 tablespoon peanut oil, canola oil or rice bran oil. When the oil is hot, add the tofu and saute on both sides until golden brown. Remove from the heat and allow to cool. Cut in matchsticks.
- Bring a medium pot of water to a boil. Add salt to taste if desired. Drain the noodles and add to the boiling water. Boil 1 minute, then drain, rinse briefly with cold water, and using a scissors, cut into manageable lengths. Transfer to a salad bowl and add the tofu, red pepper, chives, cilantro, lettuce and half the peanuts.
- Whisk together all of the dressing ingredients in a small bowl or measuring cup. Pour over the noodles and toss together. Sprinkle the remaining peanuts over the top and serve.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams
RICE SALAD
This rice salad is a great summer salad in place of potato salad, or any time of year!
Provided by TRACEY44F
Categories Salad Grains Rice Salad Recipes
Time 4h50m
Yield 8
Number Of Ingredients 15
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
- Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.1 g, Cholesterol 158.8 mg, Fat 26.2 g, Fiber 2.4 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 691.4 mg, Sugar 5.8 g
Tips:
- Choose the right ingredients: Use high-quality rice, fresh vegetables, and flavorful peanuts and tofu. Look for organic and locally-sourced ingredients whenever possible.
- Cook the rice perfectly: Follow the package instructions for cooking the rice. Generally, you'll want to use a 1:2 ratio of rice to water and cook it until the water is absorbed.
- Roast the peanuts: Roasting the peanuts brings out their flavor and makes them more crunchy. Spread the peanuts in a single layer on a baking sheet and roast them in a preheated oven at 350°F for 10-15 minutes, or until they are golden brown.
- Press the tofu: Pressing the tofu removes excess water and helps it to absorb the marinade better. Wrap the tofu in a few layers of paper towels and place it on a plate. Place another plate on top of the tofu and weigh it down with something heavy, such as a can of beans or a heavy skillet. Let the tofu press for 30 minutes.
- Marinate the tofu: The marinade for the tofu is simple but flavorful. Combine soy sauce, rice vinegar, sesame oil, garlic, and ginger in a bowl. Add the pressed tofu to the marinade and let it sit for at least 30 minutes, or up to overnight.
- Grill or pan-fry the tofu: Once the tofu is marinated, you can grill or pan-fry it. If you're grilling the tofu, preheat your grill to medium-high heat. If you're pan-frying the tofu, heat a large skillet over medium-high heat. Add the tofu to the grill or skillet and cook it for 5-7 minutes per side, or until it is golden brown and crispy.
- Assemble the salad: Once the rice, vegetables, peanuts, and tofu are cooked, you can assemble the salad. Combine all of the ingredients in a large bowl and toss to coat. Serve the salad immediately or chill it for later.
Conclusion:
This rice salad with peanuts and tofu is a delicious and healthy dish that is perfect for a summer meal. It is packed with flavor and texture, and it is a great way to use up leftover rice. The salad is also easy to make, and it can be made ahead of time, which makes it a great option for busy weeknights.
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