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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, Notes, and Substitutions
- 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 (see note #2)
- 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 chilled, day-old (see note #3)
- 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 (see note #1)
- 1 cup shelled edamame , thawed (see note #4)
- 1 large cucumber , diced
- 1 red bell pepper , thinly sliced or diced
- 2 to 3 scallions , thinly sliced
- ⅓ 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 or finely minced
- 1 clove garlic , grated or finely minced
- 1 tablespoon water
Recommended Equipment
- 2 Large Baking Sheets + Parchment Paper (see note #5)
- 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.
- After 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. * The rice will be very crunchy straight from the oven, but it softens slightly once tossed with the dressing.
- 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. This keeps the hands-on prep within the 10-minute window, and the salad comes together quickly.
- 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.
- Chilled, 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.
- To thaw edamame: Place it in a colander and rinse under cool running water for 1-2 minutes until thawed.
- Baking sheets: Using separate baking sheets helps the tofu and rice crisp properly. If you only have one, bake the tofu first, transfer it to a plate, then bake the rice on the same pan. It will take longer, but the results will still be excellent.
- Customize the dressing: For more zing, add lime juice, extra ginger, or more rice vinegar. For extra heat, stir in sriracha, chili crisp, sambal oelek, or red pepper flakes. You can also serve with lime wedges or sriracha on the side.
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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Kristin
This is SOOO good! It was easy to make, fairly easy to keep contained (not super messy or tons of bowls), came together quickly, and is delish!! I will definitely be making this again soon. 🙂
Melissa Huggins
Hi Kristin, I'm so happy you loved the recipe. It's been on repeat around here lately. Thank you for sharing feedback. 🙂
Maggie
Oh my gosh this is absolutely divine!! I think next time I'll make a bit more dressing & add lime juice. Notice I said "next time" because this salad is perfection for a hot summer day!!!
Melissa Huggins
Hi Maggie, I'm happy this was a hit for you and you'll make it again. The extra dressing with lime sounds perfect! Thank you for trying the recipe. 🙂