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Crispy Rice Salad Recipe

This Crispy Rice Salad has crispy shredded tofu, edamame, avocado, and a creamy sweet chili dressing. Crunchy, fresh, and filling.
Course Main Course, Salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 serves
Calories 573kcal

Ingredients

Crispy Rice

  • 2½ cups cooked jasmine rice cooled (450 g)
  • 1 tbsp soy sauce 15 ml
  • 1 tbsp sesame oil 15 ml
  • 1–2 tsp chili paste such as sambal oelek or gochujang (5–10 g)

Crispy Shredded Tofu

  • 14 oz firm or extra-firm tofu 400 g
  • 1 tbsp soy sauce 15 ml
  • 1 tbsp olive oil or avocado oil, 15 ml
  • 1 tbsp cornstarch optional (8 g)
  • ½ tsp garlic powder 1.5 g
  • ½ tsp onion powder 1.5 g
  • ½ tsp smoked paprika 1 g
  • ¼ tsp salt 1.5 g
  • Black pepper to taste

Sweet Chili Creamy Dressing

  • ¼ cup unsweetened soy yogurt 60 g
  • ¼ cup mayonnaise vegan if needed (60 g)
  • 3 tbsp sweet chili sauce 45 ml
  • 1–2 tsp fresh lime juice 5–10 ml
  • ½ tsp smoked paprika 1 g
  • 1–2 tsp sriracha optional (5–10 ml)
  • 1–2 tbsp water as needed to thin (15–30 ml)

Salad

  • 2 Persian cucumbers thinly sliced (200 g) or 1 large English cucumber
  • 1 cup shelled edamame 150 g
  • 3 green onions thinly sliced (30 g)
  • 1 avocado diced (200 g)
  • 1–2 tbsp chopped peanuts optional (8–16 g)
  • 1–2 tsp sesame seeds for serving (3–6 g)

Instructions

  • Preheat the oven to 400°F (200°C).
  • Add the rice to a parchment-lined baking sheet. Drizzle with the soy sauce, sesame oil, and chili paste. Toss until evenly coated, then spread into a thin layer.
  • Pat the tofu dry and grate or crumble it onto a second baking sheet. Drizzle with the soy sauce and oil, then sprinkle with the cornstarch (if using), garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat and spread into an even layer.
  • Bake both trays, tossing halfway through, until golden and crispy. Use separate trays to avoid overcrowding and help everything crisp evenly.
  • Meanwhile, whisk together the soy yogurt, mayonnaise, sweet chili sauce, lime juice, smoked paprika, and sriracha (if using). Add a splash of water until the dressing reaches a pourable consistency.
  • Add the cucumber, edamame, green onions, and avocado to a large bowl.
  • Add the crispy rice and crispy tofu. Pour over the dressing and toss gently to combine.
  • Top with sesame seeds, chopped peanuts, and extra sriracha if desired. Serve immediately.

Notes

  • Microwaveable jasmine rice pouches work well if you don't have leftover rice.
  • Let the rice cool completely before baking for the best texture.
  • Dry the tofu thoroughly before shredding to help it crisp.
  • Start with 1 teaspoon of chili paste for a milder salad.
  • Store the rice, tofu, salad, and dressing separately if making ahead.
  • Slice the cucumber just before serving to keep it crisp.
  • Best enjoyed fresh while the rice and tofu are still crunchy.

Nutrition

Calories: 573kcal | Carbohydrates: 54g | Protein: 18g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 687mg | Potassium: 586mg | Fiber: 7g | Sugar: 9g | Vitamin A: 444IU | Vitamin C: 11mg | Calcium: 213mg | Iron: 3mg