Light and summery, this dish is a lovely combo of spicy and citrusy tofu with fresh veg and rice. One of my fav tofu marinades so far. You could easily sub the rice for quinoa or brown rice, and choose different greens/veg - it works very well with avocado, Hope you enjoy :)
Serves 4
Ingredients:
250g red camargue or wild rice
1 block firm tofu
1 tbsp tamarind paste
1 tbsp olive oil
1 tbsp agave syrup
1 tbsp tamari/soy sauce
2 tsp sriracha
1 tsp rice wine
200g curly kale
200g green beans
3 mini cucumbers or 1/4 large cucumber
2 spring onions
good handful coriander
Method:
1. Cook rice as directed by packaging - usually around 30 minutes.
2. Mix tamarind paste, olive oil, agave syrup, tamari, sririacha and rice wine in a bowl to make the marinade. Slice tofu into cubes, combine with the marinade and let sit in the fridge for 10-15 minutes (longer if you have time).
3. Blanch the kale by pouring a kettle of boiling water over it through a sieve into the sink.
4. Fry tofu on all sides in some vegetable oil until golden brown. Towards the end, add the green beans and fry off for around 5 minutes.
5. Combine all elements in a bowl and garnish with the cucumber and spring onions finely sliced, and a pinch of chopped coriander. Season the rice to taste with soy sauce.
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