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.

Course Entree, Salad

Cuisine Asian-Inspired

Cook Time 25

Prep for tofu and rice (see note #1) 10

Total Time 35

Servings people

Calories 305kcal

Author Melissa Huggins

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)

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

US Customary - Metric

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