Tofu, Mushroom & Brown Rice Salad from Ripe Recipes by Angela Redfern

Ingredients

• 3 tbsp soy sauce
• ½ cup (60g) sesame seeds, toasted, to garnish
• 1 cup (165g) unsalted peanuts, roughly chopped, toasted
• 200 g fresh bean sprouts
• 16 button mushrooms, cut in quarters
• vegetable oil for frying
• 200 g firm tofu, cut into 2cm cubes
• 2 bok choy, kept whole with ends trimmed
• 1 cup (120g) edamame beans
• ½ cup (100g) brown rice
• 1 cup fresh coriander leaves, roughly chopped
• salt and freshly ground black pepper
• 1 tbsp ginger, freshly grated
• 1 carrot, peeled and julienned (thin batons)
• ¼ cup (60ml) sweet chilli sauce
• 2 spring onions, roughly chopped
• juice of ½ a lemon
• 3 tbsp sesame oil