California Rice Salad with Tofu, Grapes & Almonds

Name: California Rice Salad with Tofu, Grapes & Almonds
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1⅔ cups (300 g) brown rice; 7 ounces (200 g) firm tofu; 1 tablespoon cornstarch; 2 tablespoons peanut oil; 2 tablespoons raw almonds; ⅓ cup (50 g) grapes; 1 tablespoon drained capers; ¼ cup plus 2 tablespoons (90 g) Basic Mayo; 2 tablespoons apple cider vinegar; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

Crisp fried tofu meets sweet grapes and nutty roasted almonds—a wonderful late summer lunch or dinner.

Ingredients

1⅔ cups (300 g) brown rice
7 ounces (200

Americas
United States
California
Dinner
Lunch
Gluten-free
Vegan
Summer

Method

Combine the rice and 2½ cups (600 ml) water in a medium pot. Bring to a boil, reduce the heat to low, and cover. Cook for 30 minutes, undisturbed. Turn off the heat and let stand for 10 minutes, then fluff with a fork.
While the rice cooks, cut the tofu into 1½-inch (4 cm) cubes and dredge in the cornstarch.
Heat the oil in a sauté pan over medium-hig