GOING NUTS FOR THIS SALAD

Ingredients

• 260 g Tofu, raw (not silken), not cooked, firm, not drained
• 18 g Tamari sauce, MRSJP
• 15 ml Rice vinegar
• 25 g Peanut butter, 100% pure, unsweetened, unsalted
• 15 ml Water
• 180 g Broccoli
• 20 g Radishes
• 8 g Peanuts
• 1 pinch Chili pepper flakes
• 70 g Basmati rice

Method

1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
2. Add the tofu to a large dish along with half of each the tamari and the the rice vinegar. Marinate for 15 minutes if you have time. If not you can bake straight away.
3. Add the tofu to the baking sheet, spacing the pieces out. Bake for 25 minutes, flipping halfway through.
4. Cook your rice according to it's packet instructions.
5. Steam the broccoli - Fill your skillet with about 1/2-inch of water and bring the water to a boil. Make sure you don’t use more water, otherwise the broccoli will boil rather than steam, making for soggy results.
6. Add your broccoli to the skillet and cover it with a lid.
7. Steam until the broccoli reaches your desired level of tenderness, about 3 to 5 minutes.
8. Meanwhile, add the peanut butter, chili flakes and water to a bowl along with the remaining tamari and rice vinegar. Mix well until combined.
9. Add the broccoli and radishes to a salad bowl and add the peanut dressing and toss to combine. Top with crispy tofu and peanuts.
10. Serve with a side of rice and enjoy.