Spicy Crispy Rice Salad with Crispy Tofu (vegan, gluten-free)
This spicy crispy rice salad with crispy tofu is packed with flavor, textures, and spices. The crunch from the crispy rice, veggies, tofu, and nuts paired with the peanut dressing is absolutely delicious! It’s a wholesome salad that is far from boring and you won’t be able to stop eating it.
I love chili crisp and it is the perfect addition to the crispy rice. Depending on what brand of chili crisp you use, that will determine the level of spice in this salad. I used Momofuku’s chili crisp which I think is spicier than most. If yours isn’t very spicy, you can definitely add more and add some to the dressing as well. It’s important to use a good quality and flavorful chili crisp.
The crispy tofu adds protein and texture to this salad. It is crispy on the outside and soft on the inside. Tofu is such a great addition to salads because it makes it more filling and satiating. It’s super easy to make and you can bake it at the same time you bake the crispy rice.
This spicy peanut dressing ties all the components of this crispy rice salad together. It’s nutty, spicy, savory, and tangy. You can add more sriracha if you want it spicier. It’s packed with flavor and so tasty!
Salads don’t have to boring and this salad is so filling and packed with amazing ingredients. It is also vegan and gluten-free friendly if you use tamari instead of soy sauce.
If you make this spicy crispy rice salad with crispy tofu, make sure to tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below too!
Spicy Crispy Rice Salad with Crispy Tofu (vegan, gluten-free)
Ingredients
Crispy Rice:
- 2 cups cooked jasmine rice (day old rice that has been chilled)
- 2 Tbsp chili crisp
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce (sub tamari if GF)
Crispy Tofu:
- 1 box (16 oz) extra firm tofu (pressed for 20 minutes)
- 1/2 tsp garlic powder
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1 Tbsp avocado oil
- 1 Tbsp cornstarch
Peanut Dressing:
- 3 Tbsp soy sauce (sub tamari if GF)
- 1/4 cup peanut butter
- 1 Tbsp pure maple syrup
- 2 Tbsp rice vinegar
- 1 Tbsp lime juice
- 1 Tbsp sesame oil
- 1/4 tsp ground ginger
- 2 tsp sriracha
Salad:
- 2 cups purple cabbage, sliced thinly
- 2 carrots, grated
- 1 cup shelled edamame
- 1/2 cup cilantro, chopped
- 4 stalks green onions, chopped
- 1/3 cup cashews, chopped
- 1/3 cup dry roasted peanuts
Instructions
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
- To make the crispy rice. Add rice to the lined baking sheet. Add the chili crisp, sesame oil, and soy sauce. Stir until well combined. Evenly flatten on the baking sheet and bake for 30-40 minutes, until crispy. Make sure to stir halfway through baking.
- To make the crispy tofu, add tofu to a mixing bowl. Add the garlic powder, salt, pepper, avocado oil, and cornstarch. Toss until well combined. Place on the other lined baking sheet. Bake for 30 minutes or until golden brown.
- To make the dressing, add all dressing ingredients into a jar or bowl. Whisk until well combined. Set aside.
- Once the crispy rice and tofu are done, add all salad ingredients into a large salad bowl. Add the crispy rice and crispy tofu. Pour dressing on top and toss the salad until everything is well combined. Enjoy! Store leftovers in an airtight container in the fridge for up to 3 days.
