Carrot and radish rice salad with tofu dressing

Put the rice in a saucepan, add 600 ml (1 pint) water and bring to the boil. Cover and simmer very gently for 30–40 minutes or until the rice is tender and has absorbed all the water. Remove from the heat and leave to cool.

While the rice is cooling, make the dressing. Put the tofu into a blender or food processor, add the mustard, vinegar, garlic and orange juice, and blend until smooth. Season with salt and pepper to taste.

Pour the tofu dressing into a large bowl. Add the radishes, carrot, spring onions, Asian pear, raisins and chopped coriander, and stir until well combined, then stir in the rice. Serve at room temperature or lightly chilled.