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Crispy Rice Salad

Serves 1
tiktok.com

Directions

  1. 1Combine cooked and cooled basmati rice, sesame oil, soy sauce and sriracha in a bowl.
  2. 2Spread the mixture on a parchment lined tray.
  3. 3Roast in the oven for 30 minutes.
  4. 4Grate the tofu and add it to a parchment lined tray.
  5. 5Add smoked paprika, salt, black pepper to taste and olive oil to the tofu, then mix.
  6. 6Spread out on the tray.
  7. 7Add the tofu to the oven and roast for 20-30 minutes.
  8. 8Shred the purple cabbage.
  9. 9Julienne the carrots.
  10. 10Slice the cucumber.
  11. 11Core and thinly slice the red bell peppers.
  12. 12Thinly slice the spring onions.
  13. 13Mix the peanut butter, sriracha, maple syrup or agave, soy sauce, rice vinegar, pickled jalapeño brine, sesame oil, garlic, and fresh grated ginger in a large bowl to make the peanut sauce.
  14. 14Crumble the tofu into small bits.
  15. 15Combine the rice, tofu, purple cabbage, carrots, cucumber, red bell peppers, spring onions, cilantro, and dill in a large mixing bowl.
  16. 16Toss to coat evenly.
  17. 17Dress the salad with the peanut sauce.
  18. 18Garnish with crushed peanuts.

Ingredients

  • 1 lb cooked and cooled basmati rice
  • 3 tbsp sesame oil
  • 0.25 cup soy sauce
  • 2 tbsp sriracha
  • 0.66 cup creamy peanut butter
  • 2 tbsp sriracha
  • 3 tbsp maple syrup or agave
  • 0.25 cup soy sauce
  • 3 tbsp rice vinegar
  • 1 to 2 tablespoons pickled jalapeño brine
  • 2 tbsp sesame oil
  • 2 cloves garlic
  • 1 tbsp fresh grated ginger
  • 1 block super firm tofu
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • to taste black pepper
  • 3 tbsp olive oil
  • 0.25 head purple cabbage
  • 2 medium carrots
  • 1 large cucumber
  • 2 red bell peppers
  • 3 spring onions
  • 1 small bunch cilantro
  • 1 small bunch dill
  • crushed peanuts

Equipment

ovenparchment papertraylarge bowlgraterknife

Tips

  • Use day old basmati rice to make it crispy.

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