Layered Salad with Rice, Peas and Tofu

Ingredients

• 2 mangos
• 600 g tofu
• 4 Spring Onions
• 1 red chili pepper
• 0.5 handful coriander leaves
• 1 Lime (juice)
• 4 tbsp light soy sauce
• 4 tbsp orange juice
• 4 tbsp sesame oil
• 200 g basmati rice
• Salt
• 300 g peas (fresh or frozen)

Instructions

1. 1.

   Peel the mangos, cut out the flesh from the pit, dice and place in a bowl. Dice the tofu and put it in another bowl. Wash, trim and slice the spring onions into thin rings. Wash, trim, deseed if desired and finely chop the chili pepper. Rinse the coriander leaves, shake dry and chop. Whisk together lime juice, soy sauce, orange juice and sesame oil. Stir in the spring onions, chili and coriander. Divide the sauce evenly between two portions, mix each with mango and tofu and let sit.

2. 2.

   Cook the rice in boiling salted water for about 20 minutes (or as directed on the package). Cook the peas in boiling salted water for about 5 minutes until just tender. Drain the rice and peas, rinse under cold water and allow to drain well.