Spicy Rice Salad with Tofu and Mango
Wholesome, good nutrition and great taste go hand-in-hand with this delicious, spicy melange of brown rice, seasoned tofu, roasted peanuts and sweet pieces of mango.
1 cup uncooked brown rice
1/2 cup water
1/3 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
1/4 cup granulated sugar
1 (14-ounce) package firm tofu, drained and cut into 1-inch pieces
1 cup dry-roasted peanuts
1 large red bell pepper, cut into 1/2-inch pieces
1 large green bell pepper, cut into 1/2-inch pieces
1 large mango, peeled, pitted and cut into 1/2-inch pieces
1/2 cup chopped cilantro or parsley
3 tablespoons sesame oil
1 tablespoon MAGGI TASTE OF ASIA Chili Sauce
4 cloves garlic, crushed
1 teaspoon dried mustard
- Prepare rice according to package directions. Cool to room temperature.
- Combine water, soy sauce and sugar in large saucepan. Add tofu. Heat to boiling over medium-high heat. Reduce heat to medium-low; cook for about 10 minutes or until liquid is reduced to about 1/4 cup. Cool to room temperature.
- Combine rice, peanuts, bell peppers, mango and cilantro in large bowl. Combine oil, chili sauce, garlic and mustard in small bowl. Stir into rice mixture. Stir in tofu and cooking liquid. Refrigerate for 1 to 2 hours.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 500 Calories from Fat: 240 Total Fat: 26 g Saturated Fat: 3.5 g Cholesterol: 0 mg Sodium: 920 mg Carbohydrates: 52 g Dietary Fiber: 6 g Sugars: 18 g Protein: 20 g.
Recipe is the property of Nestlé® and Meals.com, used with permission.