Rice Salad with Carrots, Corn, and Tofu

Name: Rice Salad with Carrots, Corn, and Tofu
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g natural rice; Salt; 2 carrots; 200 g tofu; 4 tbsp rapeseed oil; 120 g canned corn; 3 tbsp white wine vinegar; 1 tsp sugar; 40 ml olive oil; black pepper (ground); 2 Avocados; chopped chives for garnish

Prep: 15min

| Servings: 4 | Cook: 25min

A fresh vegetable salad featuring rice, carrots, corn, and tofu. Try this recipe and many others from Spoonsparrow!

Ingredients

300 g natural rice
Salt
2 carrots
200 g tofu
4 tbsp rapeseed oil
120 g canned corn
3 tbsp white wine vinegar
1 tsp sugar
40 ml olive oil
black pepper (ground)
2 Avocados
chopped chives for garnish

Instructions

1.
Cook the rice according to package instructions in boiling salted water. Drain in a sieve and let cool.
2.
Peel, dice, and boil the carrots in salted water for about 2 minutes. Drain and cool. Cut the tofu into cubes. Heat rapeseed oil in a non‑stick pan and lightly brown the tofu on all sides. Rinse and drain the corn in a sieve.