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This Crispy Rice Salad combines crispy rice, baked tofu, fresh vegetables, and a zesty sesame-ginger dressing for a meal that's hearty, crunchy, and full of flavor. With plenty of protein and fiber, it's satisfying enough to serve as a complete meal.
Have you tried crispy rice yet? If not, you're in for a treat. It's such a fun way to use up leftover rice, and once it's baked until golden and crunchy, it adds the best texture to this Crispy Rice Salad. It's one of my favorite hearty salads, right alongside my edamame salad and Mediterranean lentil salad.
Why you'll love this Crispy Rice Tofu Salad:
- The best crunch: Crispy baked rice adds the best crunch without any frying.
- Great for leftover rice: Day-old rice crisps up beautifully, making this a delicious way to use leftovers.
- Satisfying: Tofu and edamame add protein and fiber, making this salad filling.
- Easy to customize: Swap in your favorite vegetables or fresh herbs to make it your own. See below for ideas.
Ingredients Needed
- Super Firm Tofu: Crisps up well in the oven without pressing. If using extra-firm tofu, press it for 20-30 minutes first.
- Jasmine Rice: Cold, day-old rice dries out in the refrigerator, helping it crisp rather than steam. Freshly cooked rice can work, but spread it on a tray and cool completely first.
- Soy Sauce: Tamari is a great gluten-free substitute with a similar flavor profile.
- Cornstarch: Potato starch or arrowroot starch can be substituted.
- Toasted Sesame Oil: Adds a rich, nutty flavor that gives the rice and dressing their signature sesame character. A small amount goes a long way.
- Rice Vinegar: Fresh lime juice can be substituted in a pinch.
- Fresh Ginger: Substitute ¼ teaspoon ground ginger if necessary.
- Garlic: Fresh is preferred, but in a pinch, substitute ¼ teaspoon garlic powder.
- Tahini: Lightly thickens the dressing and adds a subtle nuttiness. Peanut butter can be substituted for a richer, nuttier flavor profile.
- Maple Syrup: Balances out the tanginess of the vinegar. Agave nectar is a good sub.
- Vegetables: I used cucumber, bell pepper, and scallions, which go nicely with the crispy rice and tofu. You can swap some of the veggies with shredded cabbage, snap peas, carrots, or radishes.
- Edamame: Frozen shelled edamame is sold in most mainstream grocery stores.
- Cilantro: Adds a slight citrusy note. If you're not a fan, fresh mint, basil, or a combination of herbs can be substituted.
How to make Crispy Rice Salad
- Preheat your oven to 425°F and line 2 baking sheets with parchment paper. Break up the tofu into uneven, bite-sized pieces, then toss with soy sauce, oil, salt, and cornstarch.
- Spread the tofu onto a baking sheet in an even layer.
- Bake for 20-25 minutes, tossing halfway, until browned and crisp around the edges.
- In a bowl, toss the rice with soy sauce, neutral oil, rice vinegar, and sesame oil.
- Spread rice onto the other baking sheet in an even layer. Place the rice in the oven after the tofu has been baking for 5 minutes.
- Bake for 15-20 minutes, stirring halfway, until crisp and lightly golden.
- To make the dressing, whisk together the soy sauce, vinegar, maple syrup, sesame oil, neutral oil, tahini, ginger, garlic, and water.
- To assemble, combine crispy rice, baked tofu, edamame, cucumber, red bell pepper, scallions, and cilantro in a large bowl.
- Toss with the dressing, top with sesame seeds, and serve.
FAQs
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the crispy rice will soften once it's mixed with the dressing, but the salad will still be delicious.
Can I serve this warm or cold?
Either works! The salad is delicious while the crispy rice and tofu are still warm, but it's just as good after everything has cooled slightly.
How do I keep the crispy rice from getting soggy?
Wait to add the dressing until you're ready to serve. Tossing the salad at the last minute helps the rice stay crisp for as long as possible.
More Salad Recipes to try
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Recipe
Crispy Rice Salad
This Crispy Rice Salad combines crispy rice, golden-baked tofu, fresh vegetables, and a zesty sesame-ginger dressing for a meal that's hearty, crunchy, and full of flavor. Rich in protein and fiber, it's satisfying enough to serve as a complete meal.
Servings: 6 people
Calories: 305kcal
Ingredients
Crispy Crumbled Tofu
- 1 (14 to 16-ounce) block super firm tofu (vacuum-packed)
- 2 tablespoons neutral oil , such as avocado or sunflower
- 1 tablespoon soy sauce or tamari for gluten-free (low-sodium if preferred)
- 2 tablespoons cornstarch
- ½ teaspoon sea salt
Crispy Rice
- 3 cups cooked jasmine rice , preferably day-old and chilled
- 2 tablespoons neutral oil
- 1 tablespoon soy sauce or tamari (low-sodium if preferred)
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
Vegetables & Add-ins
- 1 cup shelled edamame , thawed
- 1 large cucumber , diced
- 1 red bell pepper , thinly sliced or diced
- 2 to 3 scallions , thinly sliced
- ¼ cup chopped cilantro
- 2 tablespoons toasted sesame seeds
Sesame-Ginger Dressing
- ¼ cup soy sauce or tamari (low-sodium if preferred)
- 2.5 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon neutral oil
- 1 tablespoon tahini
- 2 teaspoons grated fresh ginger
- 1 clove garlic , grated
- 1 tablespoon water
Recommended Equipment
- 2 Large Baking Sheets + Parchment Paper (see note)
- Whisk or fork
- Medium and Large Mixing Bowl
- Cutting Board + Knife
- Microplane (box grater or garlic press can work)
Instructions
- Preheat the oven to 425°F and arrange two baking racks in the top and bottom third positions. Line two baking sheets with parchment paper.
- Prepare the tofu: Break it into uneven, medium-sized pieces in a medium bowl. Aim for a mix of small and slightly larger chunks for texture.
- Toss tofu with soy sauce, oil, salt, and cornstarch until evenly coated.
- Spread tofu onto one baking sheet in an even layer. Bake on the top rack for 20 to 25 minutes, tossing halfway through, until browned, crisp around the edges, and firm. Wipe out the bowl to reuse for the rice.
- Meanwhile, prepare the crispy rice: In the medium bowl, toss the chilled rice with neutral oil, soy sauce, sesame oil, and rice vinegar. Spread evenly onto the second baking sheet in a thin layer.
- When the tofu has been baking for about 5 minutes, place the rice in the oven. Bake for 15 to 20 minutes, stirring halfway through, until golden and crisp.
- While the tofu and rice bake, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, neutral oil, tahini, ginger, garlic, and 1 tablespoon water until smooth and pourable.
- Assemble the salad: In a large bowl, combine crispy rice, baked tofu, edamame, cucumber, red bell pepper, scallions, and cilantro.
- Toss gently with dressing, or serve the dressing on the side. Finish with sesame seeds.
Notes
- Save time: While the tofu and rice bake, prep the vegetables and make the dressing. Everything will be ready to assemble as soon as the crispy rice and tofu come out of the oven.
- Baking sheets: Using separate sheets allows the tofu and rice to crisp properly. If you only have one, bake the tofu first, transfer it to a plate, then bake the rice on the same pan. The timing will be longer, but the results will still be excellent.
- Add extra heat: For a spicy version, stir sriracha, chili crisp, sambal oelek, or red pepper flakes into the dressing.
- Add more zing - For a zestier dressing, add 1 tablespoon of lime juice, extra ginger, or rice vinegar.
- Crunchy rice: The rice will seem quite crunchy straight from the oven. Once tossed with the dressing, it softens slightly while still retaining plenty of texture.
- Super-firm tofu: If you don't have it, you can use extra-firm tofu, but you'll need to press it for 20-30 minutes first.
- Chiiled, day-old rice: It crisps up beautifully, but if you don't have it available, you can cook the rice, then spread it out on a baking sheet to cool and dry out slightly.
Nutrition
Serving: 1.25cups (250g) | Calories: 305kcal | Carbohydrates: 35g | Protein: 12g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 580mg | Potassium: 350mg | Fiber: 5g | Sugar: 4g | Iron: 2mg
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