Crispy Rice & Tofu Salad
Crispy Rice & Tofu Salad
Crispy rice salad got a lot of attention last year and is still hanging on strong. This version takes it from a deliciously crunchy salad to one that packs even more flavor and plant protein. It’s easy to make with leftover rice and super firm tofu which doesn’t require any pressing. The tofu and rice are seasoned and baked until crispy and then added to a fresh and simple salad. The tangy, slightly sweet dressing has a nice kick from fresh garlic and ginger and ties everything together. It’s makes for a wonderfully light but satisfying meal.
Serves 2-4
Ingredients
16oz (454g) Super Firm Tofu (vacuum packed)
3 cups (340g) cooked Rice (any variety)
2 Tbsp (30ml) Soy Sauce
1 Tbsp (15ml) Avocado Oil ( any neutral high heat oil)
1 Tbsp (15ml) Rice Vinegar
Optional: 1 Tbsp (15g) or to taste Chili Crisp Oil
Salad
1 medium English Cucumber, chopped
1 1/2 cups (205g) frozen shelled Edamame, thawed
1 Avocado, cubed
2 Green onions, sliced thin
Optional: top with Furikake or toasted Sesame Seeds
Dressing
2” knob Ginger, peeled and grated
2 cloves Garlic, grated
3 Tbsp (45ml) Soy Sauce
1/2 Lime Juiced (2 Tbsp (60 ml) Lime Juice)
1 Tbsp (15 ml) Rice Vinegar
2 Tbsp (30ml) Toasted Sesame Oil
1 Tbsp (15ml) Maple Syrup
1/4 tsp Salt
Pepper to taste
Directions
1.Make the crispy tofu and rice: Shred the super firm tofu using the largest holes of a box grater. Spread it onto a lined baking sheet along with the cooked, cooled rice.
2.Season with the soy sauce, rice vinegar, oil, liquid smoke, and chili crisp. Mix until evenly coated, then spread the mixture into a single layer. Bake at 400°F for 25 minutes. Flip and bake for another 15–20 minutes, or until golden brown and crispy with a slight chew. Set aside.
3.Make the dressing: While the tofu rice bakes, add the lime juice, soy sauce, toasted sesame oil, rice vinegar, maple syrup, salt, pepper, garlic, and ginger to a bowl or lidded jar. Whisk until combined, or seal and shake well. Set aside.
4.Assemble the salad: In a large bowl, combine the cucumber, edamame, green onions, and avocado. Mix in about half of the crispy tofu rice and half of the dressing. Toss well.
5.Serve with the remaining crispy tofu rice, extra dressing, and a generous sprinkle of furikake or toasted sesame seeds.
