Warm tofu, asparagus, pea and brown rice salad

Ingredients

For 1 serving

• Brown rice55 g
• Tofu140 g
• Asparagus150 g
• Peas80 g
• Spring onions1
• Tamari10 ml
• Lemon zest2 g
• Extra virgin olive oil8 g
• Mint3 g
• Saltto taste

Contains: soy,

In season: April – June

Method

1. Bring a pan of water to the boil, salt it, rinse the brown rice and cook it for 35 minutes, until tender but firm to the bite; drain.
2. Meanwhile, pat the tofu dry and cut it into roughly 2 cm cubes. Heat half the oil in a non-stick pan over medium-high heat and brown it for 6–8 minutes, turning, until golden; add the tamari and stir for a minute until absorbed. Set aside.
3. Snap off the woody ends of the asparagus with your hands and cut the spears into roughly 3 cm pieces; slice the spring onion.
4. In the same pan heat the remaining oil and sauté the asparagus, peas and spring onion over medium heat for 5 minutes, until the asparagus is tender but still crisp.
5. Toss the vegetables and tofu with the warm rice, the grated lemon zest and torn mint.