Description
This Crispy Rice Salad with Easy Ginger Dressing is a vibrant, high-protein dish combining crispy baked rice and tofu with fresh vegetables and a zesty homemade ginger dressing. Perfect for a satisfying and nutritious meal, this salad offers a delightful blend of textures and bold flavors, combining Asian-inspired seasonings with wholesome ingredients.
Ingredients
Rice
- 2 cups cooked and cooled rice
- 1 tablespoon avocado oil
- 1 1/2 tablespoon soy sauce
- 1/2 teaspoon Five Spice
Tofu
- 16 ounces super firm tofu (shredded on a box grater)
- 1 tablespoon avocado oil
- 1 1/2 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1-2 teaspoons sriracha (optional, for a spicy tofu)
Ginger Dressing
- 1/4 cup avocado oil
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 1 tablespoon hoisin sauce
- 1/2 inch knob of ginger (peeled)
- 1 clove of garlic
- 2 teaspoons toasted sesame oil
Vegetables & Extras
- 16 ounces shelled edamame (cooked according to package instructions)
- 3 Persian cucumbers (thinly sliced)
- 1 cup grated carrot (about 1 medium carrot)
- 1 red bell pepper (thinly sliced)
- 3-5 green onions (thinly sliced)
- Chili crisp (for drizzling on top, optional)
Instructions
- Prep: Preheat the oven to 420°F, positioning one rack in the top third and another in the middle. Prepare 2 baking sheets by lining them with parchment paper or silicone mats if not nonstick. This ensures easy cleanup and prevents sticking.
- Season the Rice: In a large bowl, combine the cooked rice with avocado oil, soy sauce, and Five Spice. Mix initially with a spatula, then use your hands to break apart any clumps for even seasoning. If the rice is very dry, add 2-3 tablespoons of water to moisten. Spread the rice in a thin, even layer on one baking sheet using the back of a spatula.
- Season the Tofu: In the same bowl, toss shredded tofu with avocado oil, soy sauce, hoisin sauce, and optionally sriracha for heat. Mix thoroughly and spread evenly on the second baking sheet, leaving some space between shreds for crisping.
- Bake: Place the rice tray on the top oven rack and the tofu tray in the middle. Bake for 20 minutes. Remove and stir the rice to redistribute, then spread it out again. Do the same with the tofu. Swap their positions—place tofu on the top rack and rice in the middle—and bake for an additional 10-15 minutes until the rice is golden and crispy and tofu edges are crisp.
- Make the Dressing: While baking, blend together avocado oil, soy sauce, lime juice, hoisin sauce, peeled ginger, garlic, and toasted sesame oil in a high-speed blender for 45-60 seconds. This emulsifies the ingredients into a smooth, light tan dressing. Set aside.
- Assemble: Allow the baked rice and tofu to cool slightly on their trays. Then transfer both into a large mixing bowl (note: add rice only if serving immediately; see notes). Add cooked edamame, cucumbers, grated carrot, red bell pepper, and green onions. Pour half of the dressing over and toss well to combine.
- Serve & Store: Divide the salad among plates, topping each with extra dressing and optional chili crisp for a spicy finish. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Do not add the crispy rice to the salad if not serving immediately as it may lose its crispness and become soggy.
- If your rice is dry or older, add a few tablespoons of water before baking to help break up clumps.
- Tofu can be made spicy by adding sriracha as desired.
- The salad stores well refrigerated but best enjoyed within 5 days.
- Chili crisp is optional but adds a nice spicy crunch on top.
- Use super firm tofu for best texture when baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: Asian-inspired
