Crispy Rice Salad
Serves 1
Directions
- 1Combine cooked and cooled basmati rice, sesame oil, soy sauce and sriracha in a bowl.
- 2Spread the mixture on a parchment lined tray.
- 3Roast in the oven for 30 minutes.
- 4Grate the tofu and add it to a parchment lined tray.
- 5Add smoked paprika, salt, black pepper to taste and olive oil to the tofu, then mix.
- 6Spread out on the tray.
- 7Add the tofu to the oven and roast for 20-30 minutes.
- 8Shred the purple cabbage.
- 9Julienne the carrots.
- 10Slice the cucumber.
- 11Core and thinly slice the red bell peppers.
- 12Thinly slice the spring onions.
- 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.
- 14Crumble the tofu into small bits.
- 15Combine the rice, tofu, purple cabbage, carrots, cucumber, red bell peppers, spring onions, cilantro, and dill in a large mixing bowl.
- 16Toss to coat evenly.
- 17Dress the salad with the peanut sauce.
- 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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