This tofu crispy rice salad makes a fantastic quick midweek meal. It combines fresh greens, spicy crispy rice and some smoked tofu for a boost of protein. Vegan and gluten-free, this plant-powered salad is also very satisfying.
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If you’re new to the viral crispy rice trend, this is your call to make it. In full disclosure, I wasn’t sure I liked the idea, until I finally decided to give it a try. And I’m glad I did, as it really opened up myself to a whole new way of using rice. Crispy rice has this little thing that is highly addictive and absolutely delicious. It’s also perfect to use up leftover rice!
This spicy crispy rice salad with tofu is packed with Asian flavors, fresh herbs and smoked tofu, with a very satisfying crunchy bite. Easy to make, this healthy salad is SO good it has become a new addition to our weekly menu rotation – we’re that obsessed! Learn how to make it too.
Why you’ll love this tofu crispy rice salad
- A wonderful salad recipe loaded with Asian flavors
- Loaded with fresh greens and spicy crispy rice
- Vegan, gluten-free and dairy-free
What is crispy rice?
Crispy rice consists in cooked rice seasoned with spices and then baked in the oven in a single layer in a baking sheet until golden and perfectly crispy.
After the rice is cooked, allow to cool completely for minimum 1 hour before using (or use leftover rice!). Then, season with some chili oil and vegetable oil, and toss well. Spread in an even layer onto a baking sheet and bake in a preheated oven until crispy, tossing a few times while baking. The rice is ready when it’s perfectly crispy and golden-brown. Taste, but be careful to keep some for the recipe – it’s slightly addictive!
The recipe ingredients
- Long-grain rice. You can use Jasmine rice, Basmati rice or even long-grain brown rice to make crispy rice. Just be sure to boil the rice ahead of time and give it time to chill in the fridge.
- Spices and seasonings. The crispy rice is prepared with chili oil, while the dressing calls for soy sauce, vegetable oil, rice vinegar, toasted sesame oil, lime, garlic, brown sugar and optionally some freshly grated ginger.
- Cucumber + edamame + scallions. These are the greens used in this salad.
- Fresh herbs. I used a mix of fresh cilantro and fresh mint, and I really recommend you use them both together.
- Smoked tofu. It’s my new obsession. Smoked tofu comes with incredible smoky flavors. If using regular tofu, choose it firm and season well with paprika and soy sauce before using for additional flavors.
A 4-step recipe
For the full, detailed recipe instructions, head over to the recipe card below.
- First, make the rice. Toss cooked and cooled rice with chili oil and some vegetable oil, then bake in a baking sheet until crispy.
- Then, cook the smoked tofu until golden on all sides.
- Whisk all the dressing ingredients in a measuring cup.
- Assemble the salad! Add all the greens to a bowl, then pour the dressing and toss well.
Recipe variations and serving suggestions
You can create several variations of this tofu crispy rice salad, depending on your personal preferences and/or what you have at hands. Here are just a few options to consider:
- Change the protein. You can replace the smoked tofu with chickpeas, or for non-vegan options with feta or salmon chunks.
- Serve with toasted peanuts, cashews, or sesame seeds (white or black sesame work equally well).
- Replace the crispy rice with soba noodles or white rice noodles for a slightly different Asian-style salad. Delicious!
Meal prep and storing instructions
Storing. Refrigerate this tofu crispy rice salad for about 15 minutes and up to 1 hour before serving to help boost the flavors. Because of the fresh herbs that turn brown with time, leftovers don’t do well and it’s best to eat this salad the same day of making.
Meal prep. You can however meal prep this crispy rice salad:
- Cook the rice, tofu and prepare the dressing for up to 5 days in advance and refrigerate in separate airtight containers.
- Chop and toss the greens together (with exception of the fresh herbs: cilantro and mint) for up to 3 days in advance and refrigerate in an airtight container.
- When ready for serving, make the crispy rice in the oven and assemble the salad! Garnish with fresh herbs and toss well!
You may also like…
- Homemade Vegetable Gyoza
- Peanut Tofu Pad Thai
- Sesame Soba Noodles with Mushrooms
- Tahini Miso Ramen with Crispy Tofu
- Easy Vegetable Pad Thai
Tofu Crispy Rice Salad
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Diet: Vegan
This tofu crispy rice salad makes a fantastic quick midweek meal. It combines fresh greens, spicy crispy rice and some smoked tofu for a boost of protein. Vegan and gluten-free, this plant-powered salad is also very satisfying.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the crispy rice salad:
- 1 cup (200g) uncooked long rice
- 1 Tablespoon chili garlic paste
- 3 Tablespoons olive oil
- 1 English cucumber, halved and sliced
- 1 cup (160g) edamame, shelled
- 1 bunch scallions, sliced
- 1 handful fresh mint, chopped
- 1 handful fresh cilantro, chopped
- 7.7 ounces (220g) smoked tofu, diced
- 1 Tablespoon soy sauce
For the Asian dressing:
- ¼ cup (60 ml) soy sauce
- ¼ cup (60 ml) rice vinegar
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon olive oil
- ½ lime, juiced
- 1 Tablespoon brown sugar
- 1 clove garlic, grated
- 1 teaspoon fresh ginger, grated (optional)
Instructions
- Preheat the oven to 400℉ (200℃) and line a large rimmed baking sheet with parchment paper.
- For the rice. Cook rice according to package instructions. Remove from heat and let cool completely, for about 1 hour.
- In a large bowl, toss the cooled rice with chili garlic paste and oil. Spread evenly onto the prepared baking sheet and bake on the middle rack of the oven for about 25 minutes, tossing and spreading evenly every 10 minutes until deeply golden brown and crispy. Remove and let cool.
- For the tofu. Meanwhile, add a little bit of oil to a sauté pan placed over medium heat. Add the smoked tofu, 1 Tablespoon of soy sauce, and toss to combine. Sauté for about 2-3 minutes or until slightly golden on all sides.
- For the salad. In a large mixing bowl, add cucumber, edamame, scallions, mint, cilantro, and toss to combine.
- For the dressing. Whisk all the dressing ingredients into a measuring cup.
- Add the crispy rice and the smoked tofu to the salad, pour the dressing over, and toss well. Refrigerate for 15 minutes before serving. Enjoy!
Did you make this recipe?
Lastly, if you make this Tofu Crispy Rice Salad, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
April
This was delicious! The only change I made was adding chopped red bell pepper.
Delphine Fortin
Awesome, so glad you liked it, April!
Rachel
Can you cook the rice in a frying pan instead of putting in the oven?
Delphine Fortin
Hi Rachel! Yes, this is definitely something you can do for a quicker version. Expect however the rice to be a little less crispy than it would be in the oven, but it should be just fine.