Kaffir lime and rice salad with tofu and cashews

This easy, spicy salad is full of zesty flavour and texture.

  • 15 mins cooking
  • Serves 4
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Kaffir lime and rice salad with tofu and cashews
  • 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


Kaffir lime and rice salad with tofu and cashews
  • 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.

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