If you’ve got some day-old rice, you have to make this crispy rice salad! Soy-infused baked rice is tossed together with crunchy veggies, beautifully caramelised roasted tofu, and a heavenly Thai peanut sauce.

A bowl of crispy rice and tofu salad.

This crispy rice salad has quickly become one of my lunchtime faves. It’s made with savoury day-old rice baked to crispy, beautifully caramelised grated tofu, and a collection of fresh veggies, all tossed together with my famous Thai Peanut Sauce. It’s the perfect combo of flavours and textures. A little salty. A smidge spicy. Perfectly crispy and crunchy. You’re going to love it, I can almost guarantee. It takes about an hour to make, but you’ll only need to be on duty in the kitchen for about 20 minutes.

Why This Asian Crispy Rice Salad Is Worth Making

Leftover rice? This is the recipe for you. Here’s why I’ve been making it on repeat:

  • I’m so into all the textures going on in this salad. You’ve got your crispy rice, caramelised tofu, crunchy raw veg, AND a creamy peanut dressing. All in one forkful!
  • This recipe actually turns out better when you use day-old rice (just like my Vegan Fried Rice), so it’s a dream come true for those of us who always make too much.
  • This recipe beautifully marries bright, fresh flavours with savoury ones. The acidity of the lime. The umami of the soy. The nutty, sweet ‘n spicy of the peanut sauce. What a perfect combo.
Labeled ingredients for crispy rice salad.

Notes on Ingredients

Alright, time to get your ingredients together. Here’s a shopping list for you (precise measurements can be found in the recipe card below):

Crispy Tofu*

  • Extra firm tofu – Pressed well and patted dry. See my post on How to Cook Tofu to learn more about how to properly prep this versatile vegan protein.
  • Olive oil – Avocado oil or refined coconut oil would also work.
  • Cornstarch – The cornstarch helps the tofu crisp up in the oven.
  • Seasonings – Onion powder, garlic powder, fine sea salt, and freshly ground black pepper.

*You can skip the tofu completely in this recipe, but it makes a great protein-rich addition to the salad. You could also use Air Fryer Tofu instead of making the crispy shredded tofu shown here.

Crispy Rice

  • Cooked jasmine rice – Cold and preferably day-old. I have a foolproof Instant Pot Jasmine Rice Recipe you’ve got to check out.
  • Sesame oil – Toasted or untoasted. Opt for toasted sesame oil for a stronger flavour.
  • Light soy sauce – I prefer the slightly milder flavour of light soy sauce here, but you could use dark soy sauce if you’d like.
  • Chili flakes – For a kick of heat. Leave them out if you are sensitive to spice.
  • Garlic powder – I went with garlic powder instead of fresh garlic. It’s a bit milder and almost sweeter than fresh garlic.

Salad

  • Coleslaw mix with carrots – If you can’t find a mix with carrots, you can add your own shredded carrots.
  • Fresh veggies – Thinly sliced cucumber and red bell pepper.
  • Herbs – Chopped fresh cilantro and thinly sliced green onions.
  • Roasted peanuts – Roughly chopped for a little extra crunch.
  • Thai peanut sauce – Make your own or grab a bottle from the store.
Overhead image of a serving bowl of crispy rice and tofu salad with peanut sauce.

How to Make Crispy Rice Salad

Fire up the oven and tie on that apron. It’s time to get cooking. Here’s a basic overview of how to make this crispy rice salad. Please see the recipe card below for more detailed instructions.

  • Prep. Preheat the oven to 425°F (220°C) and line 2 baking sheets with parchment paper.

Make the tofu

Grated tofu in a bowl.
Toss grated tofu with oil, cornstarch, and seasonings.
Grated tofu tossed with olive oil, cornstarch, and seasonings, spread over a baking sheet.
Spread it over a baking sheet.
Crispy tofu fresh out of the oven.
Bake to golden-brown.
  • Grate. Grate the pressed and dried tofu into a mixing bowl.
  • Season. Add the olive oil, cornstarch, and seasonings to the tofu and toss to coat.
  • Bake. Spread the seasoned tofu over one of the prepared baking sheets and bake for about 25 minutes, stirring once or twice.

Make the rice

Day-old rice in a bowl tossed with sesame oil, soy sauce, chili flakes, and garlic powder.
Toss the rice with sesame oil, soy sauce, chili flakes, and garlic powder.
Day-old rice tossed with sesame oil, soy sauce, chili flakes, and garlic powder, spread over a baking sheet.
Spread it over a baking sheet.
Crispy rice fresh out of the oven.
Bake to crispy.
  • Season the rice. In a bowl, break up any clumps of cold rice, then mix in the sesame oil, soy sauce, chili flakes, and garlic powder.
  • Bake. Spread the rice onto the second baking sheet and bake for about 25 minutes, stirring once or twice.

Assemble the salad

Coleslaw mix, veggies, herbs, and peanuts tossed together in a salad bowl.
Toss together veggies and peanuts.
Adding crispy rice, baked tofu, and peanut sauce to a salad bowl loaded with crunchy veggies.
Add the rice, tofu, and peanut sauce.
Tossing together crispy rice, baked tofu, crunchy veggies, and peanut sauce to a salad bowl.
Toss to combine.
  • Assemble the salad. Toss together the coleslaw mix, veggies, herbs, and peanuts. Add the crispy tofu and rice.
  • Dress the salad. Add the peanut sauce, toss, and serve immediately.
A fork diving into crispy rice salad.

Tips for Success

Time for some pro tips! Here’s what you need to know before diving into this recipe:

  • Stick with extra-firm tofu. Anything softer will come out a soggy mess.
  • Press the tofu. I mean it! This will allow it to roast instead of steam, giving it a lighter, crispier texture.
  • Day-old, cold rice. I know it sounds weird, but cold leftover rice works WAY better than freshly cooked rice. It gets drier and crispier in the oven.
  • Spread it out. Spread the tofu and the rice out as much as you can. If the baking sheets are too crowded, the rice won’t crisp up properly, and the tofu won’t caramelise.
  • Keep an eye on things. When baking the rice, watch closely during the last few minutes so it doesn’t burn.
  • Serve immediately. This salad is best served right away. The longer it sits, the more the tofu and rice lose their crunch.
A serving bowl of crispy rice salad with peanut sauce.

Variation Ideas

Want to throw your own spin on this crispy rice salad? Here are a few ideas to get those creative juices flowing:

  • Protein change-up. Whether you want to skip the tofu altogether or opt for edamame, Soy Curl Chicken, or Cooked Tempeh, feel free to switch things up. My Marinated Tofu would be great, too, if you prefer larger hunks of tofu.
  • Dressing swap. If peanut sauce isn’t your thing, switch it out for another Asian-inspired dressing. The garlic-ginger dressing from my Edamame Salad would be fabulous. So would the sesame soy dressing from my Vegan Sushi Rice Bowls.
  • Creative additions. I will sometimes sprinkle some toasted sesame seeds over my salad for a little extra crunch. Edamame for extra protein or avocado for a creamy element would also be fun.

Storing Leftovers

  • Refrigerator: Store each of the salad’s components in its own airtight container* (rice in one, tofu in another, veggies in another), leaving the peanuts and peanut sauce off until you’re ready to enjoy. Everything will keep in the fridge for up to 3 days (you’ll lose some crunch, though).
  • Reheating: When you’re ready to enjoy, spread the leftover rice and tofu over separate baking sheets and reheat in the oven at 350°F (175°C) for about 5 minutes. Then, assemble the salad as you normally would, tossing in the peanut sauce and peanuts.

None of the components of this dish thaws well, so I don’t recommend freezing.

*If your salad is already assembled, you can store it all in one airtight container. Just expect to enjoy the leftovers cold, as you won’t be able to separate out the rice and tofu for reheating.

A bowl full of crispy rice salad.

More Asian Salad Recipes

This crunchy rice and tofu salad is one of several Asian-inspired salads on my site. Here are a few more you might want to check out:

Enjoy friends! If you make this crispy rice salad, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Save This Recipe Form

Want to save this recipe?

Enter your email below & I’ll send it straight to your inbox. Plus you’ll also be signed up for my newsletter and will get new recipes from me every week! P.S. You do not need to be signed up for my newsletter to view my recipes—just scroll right below here to see the recipe!

A bowl full of crispy rice and tofu salad.

Vegan Crispy Rice and Tofu Salad

Servings: 4 serving
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Got day-old rice? You have to make this crispy rice salad! Soy-infused baked rice is tossed together with crunchy veggies, beautifully caramelised roasted tofu, and a heavenly Thai peanut sauce.
No ratings yet
Print Recipe Pin Recipe Leave a Review

Ingredients

Crispy Tofu

  • 4 ounces extra firm tofu, pressed well and patted dry, 115g
  • 2 tablespoons olive oil, 30ml
  • 2 tablespoons cornstarch, 16g
  • 1 teaspoon onion powder, 3g
  • 1 teaspoon garlic powder, 3g
  • 1/4 teaspoon fine sea salt, 1.5g
  • 1/8 teaspoon freshly ground black pepper, 1g

Crispy Rice

  • 1 cup cooked jasmine rice, cold and preferably day-old, 180g
  • 1 tablespoon sesame oil, 15ml
  • 1 tablespoon light soy sauce, 15ml
  • 1/4 teaspoon chili flakes, 0.5g
  • 1 teaspoon garlic powder, 3g

Salad

  • 6 ounces coleslaw mix with carrots, 170g
  • 1 cup cucumber, thinly sliced, 120g
  • 1 medium red bell pepper, very thinly sliced, 120g
  • 1/2 cup fresh cilantro, roughly chopped, 20g
  • 1/4 cup green onions, thinly sliced, 25g
  • 1/4 cup roasted peanuts, roughly chopped, 35g
  • 1/2 to 3/4 cup Thai peanut sauce, 120–180ml

Instructions 

  • Preheat the oven: Preheat the oven to 425°F (220°C). Line 2 baking sheets or large sheet pans with parchment paper.
  • Prepare the tofu: Using the large holes of a box grater, grate the pressed and dried tofu into a mixing bowl. Add the olive oil, cornstarch, onion powder, garlic powder, salt, and a few grinds of black pepper. Toss gently until evenly coated.
  • Bake the tofu: Spread the tofu mixture onto one prepared baking sheet in an even layer, breaking up any large clumps. Bake for 20-25 minutes, stirring once or twice during baking, until deeply golden and crispy around the edges.
  • Prepare the rice: Place the cold rice in a separate bowl and break apart any clumps with your hands or a fork. Add the sesame oil, soy sauce, chili flakes, and garlic powder. Toss until evenly coated.
  • Bake the rice: Spread the rice onto the second baking sheet in a thin, even layer. Bake alongside the tofu for 20-25 minutes, stirring once or twice during baking, until crispy and golden in spots. Watch closely during the last few minutes, as the edges can brown quickly.
  • Assemble the salad: In a large bowl, combine the coleslaw mix, cucumber, red bell pepper, cilantro, green onions, and roasted peanuts.
  • Finish and serve: Add the crispy tofu and crispy rice to the salad. Drizzle in the peanut dressing, tossing gently until evenly coated. Serve immediately while the tofu and rice are still crisp.

Notes

  • Press the tofu. Otherwise, it will come out soggy rather than crispy.
  • Day-old, cold rice. It will get drier and crispier in the oven than freshly cooked rice.
  • Serve immediately. The longer this salad sits, the more the tofu and rice lose their crunch. So serve it ASAP. 
  • Storage. Store the components (rice, tofu, salad mix) in separate airtight containers if you can. They’ll keep in the fridge for up to 3 days. Spread the rice and tofu over separate baking sheets and bake at 350°F (175°C) for about 5 minutes to reheat before assembling the salad. 
*Do not attempt to freeze this salad. None of the components thaws well. 
Serving: 0.25recipe, Calories: 341kcal, Carbohydrates: 31g, Protein: 9g, Fat: 20g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Sodium: 887mg, Potassium: 372mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1232IU, Vitamin C: 57mg, Calcium: 56mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: Asian, Thai
Course: Dinner, Lunch, Salad
Author: Jessica Hylton