Crispy rice and tofu salad
- Jessica Marigliano-Barry
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Serves 2
Easy
Prep: 10 mins
Cook: 35 mins
A star rating of 5 out of 5.1 ratingRate
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If you’re not following a plant-based diet this crispy rice and tofu salad tastes even better with a drizzle of Japanese Kewpie mayo
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Try crispy rice and tofu salad, then discover our tofu katsu curry, tofu piccata, mapo tofu, crispy baked tofu and more tofu recipes.
Crispy rice and tofu salad recipe
Ingredients
Nutrition
-
300g extra-firm tofu
-
250g ready-cooked brown basmati rice
-
1 tbsp sunflower oil
-
½ tbsp soy sauce
-
2 tsp shichimi togarashi
-
1 tbsp sesame oil
-
200g long-stemmed broccoli
cut into small pieces
-
1 large or 2 medium carrots
thinly sliced
-
200g radishes
quartered
-
200g edamame
defrosted if frozen
DRESSING
- 1 tbsp soy sauce
- 2 tbsp yuzu ponzu sauce
- ½ tbsp mirin
- ¼ tsp shichimi togarashi
Nutrition: per serving
- kcal741
- fat31g
- saturates5g
- carbs61g
- sugars19g
- fibre17g
- protein46g
- salt2.6g
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Method
-
step 1
Heat the oven to 220C/200C fan/gas 7. Grate the tofu onto a clean tea towel using the large holes of a box grater. Press to remove as much of the moisture as possible.
-
step 2
Put the tofu in a large bowl with the rice, sunflower oil, soy, shichimi togarashi and half the sesame oil. Mix until everything is evenly coated. Tip onto a large lined baking tray and bake for 30 mins, stirring occasionally.
-
step 3
Toss the remaining sesame oil with the broccoli, carrots and radishes. Spread on another lined baking tray. When the tofu has 10 mins remaining, add the vegetables to the oven and cook until lightly charred and tender.
-
step 4
Remove the rice and tofu, and allow to cool slightly. Add the edamame to the vegetables and cook for 5 mins.
-
step 5
Combine the dressing ingredients in a small jar or bowl.
-
step 6
Toss together all the salad elements with the dressing, then divide between bowls to serve.
More easy tofu recipes
Authors
Jessica Marigliano-Barry
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