Name: Kaffir lime and rice salad with tofu and cashews
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 cup (400g) jasmine rice; 1 teaspoon finely grated lime rind; 1/2 cup (125ml) lime juice; 2 tablespoon grated palm sugar; 2 tablespoon fish sauce; 2 fresh kaffir lime leaves, chopped finely; 2 fresh long red chillies, chopped finely; 2 centimetre (¾-inch) piece fresh ginger (10g), grated; 400 gram (12½ ounces) packaged marinated tofu pieces, sliced thickly; 1/2 cup coarsely chopped fresh coriander (cilantro); 1 large carrot (180g), cut into matchsticks; 3 green onions (scallions), sliced thinly; 3/4 cup (120g) roasted unsalted cashews, chopped coarsely

Ingredients

2 cup (400g) jasmine rice

1 teaspoon finely grated lime rind

1/2 cup (125ml) lime juice

2 tablespoon grated palm sugar

2 tablespoon fish sauce

2 fresh kaffir lime leaves, chopped finely

2 fresh long red chillies, chopped finely

2 centimetre (¾-inch) piece fresh ginger (10g), grated

400 gram (12½ ounces) packaged marinated tofu pieces, sliced thickly

1/2 cup coarsely chopped fresh coriander (cilantro)

1 large carrot (180g), cut into matchsticks

3 green onions (scallions), sliced thinly

3/4 cup (120g) roasted unsalted cashews, chopped coarsely

Method

1.Cook rice in large saucepan of boiling water, uncovered, until tender; drain. Rinse under cold water; drain.

2.Meanwhile, to make lime and palm sugar dressing, place lime rind, juice, sugar and fish sauce in screw-top jar; shake well.

3.Place rice and dressing in large bowl with lime leaves, chilli, ginger, tofu, coriander, carrot, half the onion and ½ cup of the nuts; toss gently to combine.

4.Serve salad sprinkled with remaining onion and nuts.

We used a cryovac-packed ready-to-serve sweet chilli tofu in this recipe; there are various flavours of already marinated tofu pieces that can be found in the refrigerated section of most supermarkets and Asian food stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook