Korean tofu salad with bean sprouts and sesame dressing

Ingredients

For 1 serving

• Tofu180 g
• Bean sprouts80 g
• Lettuce60 g
• Cucumber80 g
• Carrots50 g
• Tamari1 tablespoon
• Rice vinegar1 tablespoon
• Sesame oil2 teaspoons
• Cayenne pepper1 pinch
• Sesame seeds1 tablespoon
• Brown rice45 g
• Saltto taste

Contains: soy, sesame

In season: May – September

Method

1. Rinse the brown rice and cook it in plenty of boiling salted water for about 30 minutes, until tender but with a little bite; drain and spread out to cool slightly.
2. Meanwhile drain and pat dry the tofu, cut into 2 cm cubes and warm in a non-stick frying pan over medium heat for 4 minutes, turning, until hot and lightly golden.
3. Blanch the bean sprouts for 1 minute in boiling water, until they lose their raw taste; drain and cool under cold water.
4. In a small bowl mix the tamari, rice vinegar, sesame oil, chilli powder and sesame seeds.
5. Wash the lettuce and cucumber, peel the carrots and cut cucumber and carrots into julienne; assemble the salad with lettuce, cucumber, carrots, bean sprouts, tofu and rice and dress.