Mira black vegetable recipe for crunchy summer rice salad with tofu, lemon and herbs | Vegetables

IIt has been a kind of summer yet. He spent the hot days camping with friends, improvised picnics in the garden, and in the afternoon watching tennis, reading in the garden with a special test test in the background. Food had to fit around summer life, and among all meals, this was better. The summer has been drilled in his heart because it is new, enjoyable and good to feed the crowd. It is the crunchy rice salad (very wild) and it is abundant with herbs and vegetables in the garden, decisively. There is barely no “cooking” at all.

Carased summer rice salad with tofu, lemon and herbs

If you want to go forward, cook the rice early or even the day before, and cooling. Not all vegetable fish sauces are equal: Thai taste is made good.

Preparatory 15 minutes
Cook 1 hour
Serving 4Or 6 as an aspect

350 g rice jasmineOr 1 kg of cooked rice
5 tablespoons of oil seeds of turnip
280g Tofu TofuDepletion
2-3 pepper for red birdsTo taste, neglected stems, the meat is accurately cut
7 tables of vegetable fish sauce
7½ tablespoons of lime juice (From 4-5 Limms)
1½ 1 tablespoon of sugar muscovado
1 big option (300 grams), half long, seeds were stripped and the meat was cut into the Julian strips
3 round leakBlind, in half and cut into half a very thin Mons
300 g of cherry tomatoesTo half
40g corianderAlmost cut
40 g mintThe papers chosen
50 grams of roasted peanutsChopped

If you cook the rice from scratch, put it in a sieve and rinse it under the cold tap until the water is turned on. Lift the rice to a frying pan, add 600 ml of boiled water just and to boil. Cover, reduce the heat to the whisper and leave it for 10 minutes. Turn off the heat and leave the rice to the steam, still with the cap, for another five minutes. Spread the rice on the largest oven tray and leave it to cool completely.

Heat the oven to 220 ° C (a fan 200 ° C)/425 F/GAS 7. Break three tablespoons of oil through the cooled rice, then bake, and turn from time to time, for 45 minutes, even golden and fragile on the edges.

Place the exhausted tofu on the plate and dismantle it with your fingers (or use the back of the knife to break it). Bring a second oven tray, sprinkle it on two tablespoons of oil and bake for 20 minutes from the time of cooking the rice.

Take out rice and tofu trays and leave them to cool a little. In a bowl, whisk hot pepper, fish sauce, lemon juice and sugar until sugar dissolves.

In a large bowl, mix the cucumber, leeks, tomatoes, herbs, tofu and peanuts, add ripe rice, then pour the bandage over the top. Gently toss to cover everything evenly, then serve.