Crispy Tofu Rice Salad with Spicy Peanut Dressing (Edit recipe)

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If you think salads are boring, this crispy tofu rice salad might change your mind. Packed with golden crispy tofu, crunchy oven-baked rice, fresh colourful vegetables and a creamy peanut dressing, it’s all about texture and flavour. The crispy rice is the star of the show, adding a satisfying crunch that takes this salad to the next level. Perfect for meal prep, easy lunches or a fuss-free weeknight dinner.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

29

Serves: 4

Ingredients

Crispy Tofu

400 grams Tofu, extra firm, pressed
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Wheat-Free Tamari
2 Tbsp Organic Arrowroot Powder - Thrive Market
0.5 tsp Garlic Powder - The Spice Lab
0.25 tsp Black Peppercorns, Ground Fresh

Crispy Rice

300 grams Basmati Rice, cooked & cooled
1 Tbsp Sesame Oil
1 Tbsp Wheat-Free Tamari
1 tsp Pure Maple Syrup
0.5 tsp Garlic Powder - The Spice Lab
0.5 tsp Organic Smoked Paprika - The Spice Lab

Salad

1 whole English Cucumber, finely sliced or julienned
2 whole Carrots, julienned
1 whole Red Bell Pepper, finely sliced
4 pieces Green Onion (Scallion), finely sliced
1 bunch Cilantro, finely diced

Peanut dressing

4 Tbsp Creamy Peanut Butter
1 whole Lime Juice
1.5 Tbsp Wheat-Free Tamari
1 Tbsp Pure Maple Syrup
1 Tbsp Sriracha
2 - 4 Tbsp Hot Water, to loosen

To finish

1 - 2 Tbsp Sesame Seeds

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the tofu: Preheat the oven to 220°C fan. Tear or cut the tofu into bite-sized pieces and place in a large bowl. Add the olive oil and tamari, then toss well to coat. Sprinkle over the arrowroot powder, garlic powder and black pepper. Toss again until evenly coated. Spread onto a lined baking tray in a single layer.
Prepare the crispy rice: Place the cooled rice in a bowl and break up any large clumps. Add the sesame oil, tamari, maple syrup, garlic powder and smoked paprika. Mix until the rice is evenly coated. Spread onto a second baking tray.
Bake the tofu and rice for 25–30 minutes, turning the tofu and stirring the rice halfway through cooking, until golden and crispy.
Make the dressing: Add the peanut butter, lime juice, tamari, maple syrup and sriracha to a bowl. Whisk together, adding water a little at a time until you reach a smooth, pourable consistency.
Prepare the vegetables: Thinly slice the cucumber, carrots and red pepper. Add to a large serving bowl along with the spring onions and coriander.
Assemble: Pour over half of the dressing and toss the vegetables gently. Top with the crispy rice and crispy tofu. Drizzle over the remaining dressing and finish with sesame seeds, extra coriander and spring onions. Serve immediately.

Notes

Day-old rice works best as it crisps up more effectively in the oven.
Don’t overcrowd the baking trays, otherwise the rice and tofu will steam rather than crisp.
For extra heat, increase the amount of sriracha or add a pinch of chilli flakes to the rice seasoning.
This recipe is ideal for meal prep; store the dressing separately and assemble just before serving to maintain the crispy texture.
If you don’t have arrowroot powder, cornflour (cornstarch) works well as a substitute.
For added crunch, sprinkle over roasted peanuts before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	397
Fat:	21 g
Carbohydrates:	38 g
Protein:	18 g
Cholesterol:	0 g
Sodium:	962 mg
Fiber:	6 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.