Tofu And Vegetable Rice Salad - cooking recipe

Ingredients

10.5 oz long-grain rice
12 oz firm tofu, sliced
1 None large zucchini, thinly sliced diagonally
None None garlic-infused olive oil
5 oz red cabbage, thinly sliced
2/3 cup lime and chili dressing
1/3 cup mixed herbs, chiffonade (such as flat-leaf parsley, basil and mint)

Preparation

Cook rice in boiling water for 8-10 mins, until tender. Drain and rinse under cold water.
Meanwhile, heat a grill pan over high heat. Lightly coat tofu and zucchini slices with oil then cook, in batches, for 1-2 mins, until tender and golden. Transfer to a large bowl and toss with rice, cabbage, dressing and herbs. Season to taste. Serve immediately.