Black rice, peanut, tofu and mango salad


Preparation info

  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

The contrast of black rice, orange mango, green herbs and red chilli makes a visually stunning dish, but the variation in textures – crisp, crunchy and soft – as well as flavours – hot, sweet and sour – also add to the overall appeal of this Asian salad. If you can’t find black rice, you could use brown basmati, Camargue red rice or perhaps bulgur wheat instead – ideally you want a grain that holds its shaped when cooked.


  • 175 g/6 oz/heaped ¾ cup black rice, rinsed
  • 55 g/2 oz/heaped cup unsalted peanuts
  • coconut oil, or cold-pressed rapeseed/ canola oil, for frying
  • 400 g/14 oz block of tofu, drained well on paper towels and cubed
  • 1 small red onion, diced
  • 3 spring onions/scallions, thinly sliced diagonally
  • 1 large red chilli, deseeded and thinly sliced
  • 85 g/3 oz/scant 1 cup mangetout/snow peas, thinly sliced diagonally
  • ½ cucumber, quartered, deseeded and diced
  • 1 large handful of chopped coriander/cilantro leaves
  • 1 handful of chopped mint leaves
  • 1 large ripe mango, peeled, pitted and flesh cubed
  • 1 recipe quantity Sesame and Lime Dressing


  • Put the rice in a saucepan and cover generously with cold water. Bring to the boil, then turn the heat down to low, cover and simmer for 25–30 minutes until tender. Drain and tip the rice into a large serving bowl.
  • Meanwhile, toast the peanuts in a large dry frying pan for 5 minutes, tossing the pan occasionally until they start to colour and smell toasted. Tip onto a plate and leave to cool, then chop roughly.
  • Heat enough oil to generously cover the base of a large non-stick frying pan over a medium heat. Fry the tofu in three batches for 5 minutes, turning once, until golden and crisp, adding more oil when needed. Drain on paper towels.
  • Add the red onion, spring onions/scallions, half the chilli, the mangetout/snow peas, cucumber, half the herbs and three-quarters of the mango to the cooked rice. Pour the dressing over, then turn gently until everything is combined.
  • Spoon the dressed black rice salad onto four serving plates and top with the crisp tofu, the remaining mango, herbs and finally the peanuts.