Red Rice Salad With Crispy Tofu
From chef Melissa King [1]
Ingredients
- For the red wine vinaigrette:
- 1 cup red wine vinegar
1/3 cup extra-virgin olive oil
1 small shallot, minced
Kosher salt
Fresh cracked black pepper
- For the salad:
- 1 cup uncooked red rice
2 ears corn
Olive oil
1 package firm tofu, drained well, medium diced
1 cup rice flour
1/2 cup cornstarch
1/2 cup cherry tomatoes, halved
1/2 cup English cucumbers, seeds removed, small diced
1/2 cup radishes, small diced (or sliced on mandolin)
1/2 cup kidney beans, canned, drained and rinsed well
1/2 cup chopped herbs of your choice (basil, mint, dill, parsley)
Red wine vinaigrette
Directions
- Combine all the dressing ingredients in a small bowl and whisk well. Set aside.
- Heat a large pot of unsalted water. Once water is boiled, add the red rice. After 15-20 minutes, the grains will start to split; at this point you can add salt to the water to flavor the rice and continue to cook for 5-10 minutes until tender. Drain well, rinse, and cool the rice for later use. Note: the rice will not be tender if you salt it in the beginning.
- Char the corn on the grill until there is color, cut kernels off, and chill (discard cobs).
- Heat olive oil in a pan. Toss tofu in a mixture of rice flour and cornstarch, and shake off excess. Sauté for 5 minutes or until crispy and golden brown. Remove onto a paper towel and season lightly with salt.
- Get a large mixing bowl; add cooked red rice, grilled corn kernels, tomatoes, cucumbers, radishes, kidney beans, parsley, basil, and enough dressing to absorb well into the rice. Season with additional salt and pepper.
- Taste it to make sure it has an even amount of acid and brightness from the vinaigrette and fresh herbs. Garnish with additional chopped basil and parsley if needed.
- Top with crispy tofu and serve immediately.
Information
- Category
- Salads, Main Dishes
- Cuisine
- North American
- Yield
- 6
- Total Time
- 59 minutes, 59 seconds