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Crispy Rice Salad with Tofu, Edamame, and Peanut Dressing Recipe

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4.4 from 14 reviews

This Crispy Rice Salad combines crunchy baked rice and tofu with a vibrant mix of fresh vegetables and a creamy peanut dressing. Featuring Thai-inspired flavors and a satisfying texture contrast, this light yet flavorful dish serves as a perfect main or side for a wholesome meal.

Ingredients

For the Crispy Tofu and Rice

  • 400 g extra-firm tofu
  • 300 g leftover cooked rice
  • 2 tsp Thai red curry paste
  • 4 Tbsp vegetable oil (divided)
  • 2 Tbsp soy sauce
  • 2 Tbsp cornflour

For the Salad

  • 210 g frozen shelled edamame
  • ½ large red pepper, finely diced
  • 50 g carrots, peeled and grated
  • 50 g red cabbage, sliced

For the Dressing

  • 3 Tbsp smooth peanut butter
  • 3 Tbsp fresh lime juice
  • 3 tsp soy sauce
  • 3 tsp light brown sugar
  • 2 tsp grated ginger
  • 1 garlic clove, grated
  • 1 tsp rice vinegar or cider vinegar
  • Water, to taste (about 2-3 Tbsp)

For Garnish

  • 3 spring onions, finely sliced
  • Small handful chopped coriander
  • 1 red chilli, sliced
  • 1 handful salted peanuts, roughly chopped

Instructions

  1. Press the tofu: Press the tofu for around 20 minutes to extract excess water. Use a tofu press or wrap the tofu in a clean towel and place it under a weighted plate to squeeze out moisture.
  2. Prepare the salad ingredients: While the tofu is pressing, thaw the shelled edamame in a bowl and prepare the carrots, red pepper, red cabbage, and garnishes by grating, dicing, and slicing as indicated.
  3. Preheat the oven: Line two oven trays with baking paper and preheat the oven to 200°C (400°F).
  4. Prepare the rice: Toss the leftover cooked rice with the Thai red curry paste and 2 tablespoons of vegetable oil until evenly coated. Spread the rice mixture evenly on one lined oven tray.
  5. Prepare the tofu: Break the pressed tofu into bite-sized chunks. Toss these pieces first in cornflour, then soy sauce, and finally 2 tablespoons of vegetable oil until evenly coated. Spread the tofu evenly on the second lined oven tray.
  6. Bake the rice and tofu: Place both trays in the oven and bake for 30 to 35 minutes, checking from 25 minutes onward to ensure neither tofu nor rice burns. The rice should become crunchy and golden, and the tofu crispy.
  7. Make the dressing: While baking, whisk together peanut butter, lime juice, soy sauce, light brown sugar, grated ginger, garlic, and vinegar in a bowl. Add water gradually to thin to your preferred consistency (about 2-3 tablespoons).
  8. Assemble the salad base: In a large salad bowl, toss the thawed edamame, diced red pepper, grated carrot, and sliced red cabbage together.
  9. Combine everything: Once the tofu and rice are baked and cooled slightly, top the vegetable mix with the crispy tofu and rice.
  10. Add dressing and garnish: Toss the entire salad with the prepared peanut dressing to coat. Finally, top with finely sliced spring onions, chopped coriander, sliced red chili, and roughly chopped salted peanuts before serving.

Notes

  • Leftover rice works best as it is drier and crisps up nicely when baked.
  • Pressing tofu thoroughly helps it become crispy and prevents sogginess.
  • Adjust the peanut dressing thickness with water to suit your taste.
  • You can substitute the peanut butter with almond or cashew butter for variation.
  • Use gluten-free soy sauce if gluten intolerance is a concern.

Find it online: https://miracooking.com/crispy-rice-salad-with-tofu-edamame-and-peanut-dressing-recipe/