Serves 6
Directions
- 1Mix cooked rice with chili oil and soy sauce.
- 2Spread the rice on a baking sheet and bake until crispy.
- 3Grate the tofu, mix with paprika, soy sauce, maple syrup, and oil.
- 4Bake the tofu.
- 5Prepare the peanut dressing with peanut butter, soy sauce, maple syrup, lemon juice, sriracha and water.
- 6Combine cucumber, bell pepper, edamame, avocado, crispy rice and the remaining ingredients in a large bowl.
Ingredients
- 1 Tasse Reis
- 1 EL (Crispy Chili) Öl
- 3 EL Sojasauce
- 1 Block Naturtofu
- 1 Block Räuchertofu
- 1 TL Paprika Edelsüß
- 3 EL Sojasauce
- 1 Gurke
- 2 Hände Edamame
- 1 -2 Avocado
- 1 Paprika
- 5 Stängeln Minzblätter
- 4 EL Erdnussmus
- 2 EL Sojasauce
- 1 EL Ahornsirup
- 0.5 -1 Zitrone
- 1 TL Sriracha Sauce
- Etwas Wasser
- Chiliöl
- Sojasosse
- Paprika
- Ahornsirup
- Öl
Tips
- Use a non-sticky rice variety like natural rice (Naturreis) instead of Basmati rice for a crispier texture.
- The salad tastes great even after it has been refrigerated and can be enjoyed for the next few days.
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