Rice, Carrot, Corn and Tofu Salad with Avocados
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 300 grams Brown rice
- salt
- 2 carrots
- 200 grams Tofu
- 4 Tbsps Canola oil
- 120 grams Corn (canned)
- 3 Tbsps White vinegar
- 1 tsp sugar
- 40 milliliters olive oil
- freshly ground peppers
- 2 Avocados
- scallions (for garnish)
Preparation steps
1.
Cook the rice according to package instructions in boiling salted water. Drain in a colander and let cool.
2.
Peel the carrots, dice and cook about 2 minutes in boiling salted water. Drain and let cool. Cut the tofu into cubes. Heat the canola oil in a nonstick pan and cook the tofu until lightly browned on all sides. Rinse the corn in a colander and drain.
3.
Mix rice, carrots and tofu with vinegar, sugar and oil to a rice salad. Season with salt and pepper. Infuse approximately 20 minutes.
4.
Halve avocados, core and cut the flesh into wedges. Serve the rice salad on plates and top with avocado wedges. Garnish with chopped chives.
