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

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 305kcal

Author Melissa Huggins

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)

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

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.
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