Vegan Crispy Rice and Tofu Salad
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.
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.
Nutrition
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