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Tips For Best Results
- Press the tofu well to remove excess moisture before adding it to the salad.
- Toast the walnuts lightly to bring out their natural flavor and crunch.
- Use a sharp knife to slice the red onions thinly for a milder taste and better texture.
Ingredients 0/13
Why This Recipe Is A Must Try
Step 1
Bring the rice and water to a boil in a pot. Once it’s boiling, cover it, turn the heat down to low, and let it simmer gently for about 20 minutes until the rice is cooked through. While the rice is cooking, preheat your oven to 350°F (175°C). Spread the walnuts out on a baking sheet and toast them for about 10 minutes, giving them a good stir now and then so they brown evenly. Take them out once they’re fragrant and lightly toasted.
Step 2
Melt the butter in a skillet over medium heat. Add the onions and cook them until they’re soft and sweet, then toss in the garlic and let it cook for just a minute more. Pour in the broth, sprinkle in the sage, tarragon, salt, and pepper, and let everything simmer together for about 10 minutes, stirring frequently so the flavors blend nicely.
Step 3
In another pan, heat up the oil. Press the tofu into the toasted walnuts to coat it, then cook the tofu for about 4 minutes on each side until it’s golden and crispy. Pour any leftover walnuts and the onion-broth mixture into the pan with the tofu, stirring everything together until it’s warmed through. Serve this over the rice and crumble blue cheese on top to finish.
