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. 2Combine cooked and cooled basmati rice, sesame oil, soy sauce and sriracha in a bowl.
  3. 3Combine cooked and cooled basmati rice, sesame oil, soy sauce and sriracha in a bowl.
  4. 4Spread the mixture on a parchment lined tray.
  5. 5Spread the mixture on a parchment lined tray.
  6. 6Spread the mixture on a parchment lined tray.
  7. 7Roast in the oven for 30 minutes.
  8. 8Roast in the oven for 30 minutes.
  9. 9Roast in the oven for 30 minutes.
  10. 10Grate the tofu and add it to a parchment lined tray.
  11. 11Grate the tofu and add it to a parchment lined tray.
  12. 12Grate the tofu and add it to a parchment lined tray.
  13. 13Add smoked paprika, salt, black pepper to taste and olive oil to the tofu, then mix.
  14. 14Add smoked paprika, salt, black pepper to taste and olive oil to the tofu, then mix.
  15. 15Add smoked paprika, salt, black pepper to taste and olive oil to the tofu, then mix.
  16. 16Spread out on the tray.
  17. 17Spread out on the tray.
  18. 18Spread out on the tray.
  19. 19Add the tofu to the oven and roast for 20-30 minutes.
  20. 20Add the tofu to the oven and roast for 20-30 minutes.
  21. 21Add the tofu to the oven and roast for 20-30 minutes.
  22. 22Shred the purple cabbage.
  23. 23Shred the purple cabbage.
  24. 24Shred the purple cabbage.
  25. 25Julienne the carrots.
  26. 26Julienne the carrots.
  27. 27Julienne the carrots.
  28. 28Slice the cucumber.
  29. 29Slice the cucumber.
  30. 30Slice the cucumber.
  31. 31Core and thinly slice the red bell peppers.
  32. 32Core and thinly slice the red bell peppers.
  33. 33Core and thinly slice the red bell peppers.
  34. 34Thinly slice the spring onions.
  35. 35Thinly slice the spring onions.
  36. 36Thinly slice the spring onions.
  37. 37Mix 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.
  38. 38Mix 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.
  39. 39Mix 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.
  40. 40Crumble the tofu into small bits.
  41. 41Crumble the tofu into small bits.
  42. 42Crumble the tofu into small bits.
  43. 43Combine the rice, tofu, purple cabbage, carrots, cucumber, red bell peppers, spring onions, cilantro, and dill in a large mixing bowl.
  44. 44Combine the rice, tofu, purple cabbage, carrots, cucumber, red bell peppers, spring onions, cilantro, and dill in a large mixing bowl.
  45. 45Combine the rice, tofu, purple cabbage, carrots, cucumber, red bell peppers, spring onions, cilantro, and dill in a large mixing bowl.
  46. 46Toss to coat evenly.
  47. 47Toss to coat evenly.
  48. 48Toss to coat evenly.
  49. 49Dress the salad with the peanut sauce.
  50. 50Dress the salad with the peanut sauce.
  51. 51Dress the salad with the peanut sauce.
  52. 52Garnish with crushed peanuts.
  53. 53Garnish with crushed peanuts.
  54. 54Garnish with crushed peanuts.

Ingredients

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

Equipment

ovenparchment papertraylarge bowlgraterknife

Tips

  • Use day old basmati rice to make it crispy.