This crispy rice salad is a delightful combination of textures and flavors. The golden crust of the baked rice pairs beautifully with the creamy avocado, crunchy cucumbers, and golden tofu. The peanut dressing adds a tangy and nutty flavor that ties everything together. Perfect for a light lunch or dinner, this recipe is a great way to enjoy a healthy and satisfying meal.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat the oven to 180°C. Line a baking tray with baking paper. Add the rice to the baking tray and mix with sesame oil, soy sauce, and chilli. Spread evenly on the tray.
Bake the rice for about 30 minutes until the rice forms a crispy golden crust on the edges and bottom. Use a fork to gently fluff the rice and check the crispiness. Set aside.
Combine tofu with corn flour and toss to coat.
Heat peanut oil in a wok over high heat. Add tofu and cook for 8 minutes until golden brown. Transfer the tofu to a bowl and set aside to cool.
Add the tofu, cucumber, edamame, avocado, and coriander to a salad bowl. Top with crispy rice.
Combine the dressing ingredients and mix well.
Coat the salad in the dressing and toss to combine.
Garnish with sesame seeds.
Ensure the rice is cooled before baking to achieve a crispy texture.
Use firm tofu for better results when frying.
Adjust the amount of chilli flakes based on your spice preference.
For extra crunch, you can add roasted peanuts or cashews to the salad.
Can I use another type of oil instead of sesame oil?
Yes, you can use olive oil or vegetable oil, but sesame oil adds a unique flavor to the dish.
Can I substitute tofu with another protein?
Yes, you can use chicken, shrimp, or tempeh as alternatives to tofu.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain freshness.
Can I make this recipe gluten-free?
Yes, use gluten-free soy sauce to make the recipe gluten-free.
What can I use instead of peanut butter for the dressing?
You can use almond butter or sunflower seed butter as a substitute for peanut butter.
I’m a Dietitian, recipe developer, and food lover who believes good nutrition should be simple, satisfying, and full of flavour. With a background in biomedical science and a passion for creating recipes that are both nourishing and delicious, I love showing that healthy eating doesn’t mean missing out. My goal is to inspire people to feel confident in the kitchen and enjoy the kind of food that brings people together.
...
