A FAIR SHARE

ASIAN GREENS, SEARED TOFU, SUSHI RICE AND BABY SPINACH SALAD

“A range of flavours and textures combine to make this salad, which can stand on its own or make a perfect side for pan-grilled trout.”

Serves 4

A LITTLE EFFORT

Preparation: 40 minutes, plus 1 hour’s standing time

Cooking: 25 minutes

For the sushi rice:

rice vinegar 2 T
sugar 1 T
salt ½ t
shortgrain sushi rice 200 g
water 1½ cups

For the greens:

Woolworths baby pak choi 200 g, split lengthways
Tenderstem broccoli tips 125 g

For the wasabi dressing, whisk:

wasabi 2–3 t
soya sauce 3 T
rice vinegar 3 T
sunflower oil 4 T
sesame oil 2 T
honey, to taste

“ Gradually fold – never stir – the vinegar mixture into the rice ”

For the seared tofu:

1 x 349