Crispy Rice Salad
Looking for a delicious way to use up leftover rice? This Crispy Rice Salad is light, crunchy, and bursting with bold, punchy flavours. Inspired by the Lao dish Nam Khao but with a plant-based twist, it features oven-baked crispy rice, golden tofu, fresh veggies, and a zingy peanut-lime dressing.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g extra-firm tofu
- 300 g leftover cooked rice
- 2 tsp Thai red curry paste (see note 1)
- 2 Tbsp vegetable oil
- 2 Tbsp soy sauce
- 2 Tbsp cornflour
- 2 Tbsp vegetable oil
- 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
TO SERVE:
- 3 spring onions finely sliced
- small handful chopped coriander
- 1 red chilli sliced
- 1 handful salted peanuts roughly chopped
Instructions
- Press the tofu for around 20 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu in a clean towel and press it between 2 plates by securely placing something heavy on top.400 g extra-firm tofu
- In the meantime, leave the shelled edamame to thaw in a bowl. Prepare the carrots, pepper, cabbage, and toppings.210 g frozen shelled edamame
- Line two oven trays with baking paper.
- Preheat the oven at 200°C/400°F.
- Toss the rice with the curry paste and 2 Tbsp of vegetable oil. Spread on one of the oven tray.300 g leftover cooked rice, 2 tsp Thai red curry paste, 2 Tbsp vegetable oil
- Break the tofu into bitesize chunks. Toss in cornflour, then soy sauce, and then 2 Tbsp of vegetable oil. Spread the tofu on the other oven tray.2 Tbsp soy sauce, 2 Tbsp cornflour, 2 Tbsp vegetable oil
- Place the two trays in the oven for 30 to 35 minutes. Check from 25 minutes to make sure the tofu and rice do not burn. The rice should be crunchy and golden.
- In the meantime, make the dressing: Mix together the peanut butter, lime juice, soy sauce, light brown sugar, ginger, garlic, and vinegar. Thin the dressing to your desired consistency by adding some water (I like 2-3 Tbsp of water)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, 1 tsp rice vinegar or cider vinegar, water
- Toss the edamame, pepper, carrot, and cabbage together in a large salad bowl.½ large red pepper, 50 g carrots, 50 g red cabbage
- Top with tofu and rice.
- Toss everything with the salad dressing.
- Top with spring onions, coriander, red chilli, peanuts, and serve.3 spring onions, small handful chopped coriander, 1 red chilli, 1 handful salted peanuts
Notes
Note 1: Thai red curry paste typically contains shrimp paste or fish sauce. There are many vegan alternatives on the market, just check the label first if you are fully plant-based.
Nutrition
Serving: 1servingCalories: 236kcalCarbohydrates: 30gProtein: 14gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.003gSodium: 601mgPotassium: 464mgFiber: 4gSugar: 6gVitamin A: 2197IUVitamin C: 35mgCalcium: 72mgIron: 2mg