crispy rice salad
Preparation time:
Baking / Cooking time:
Craving a salad, but make it crunchy? Our crispy rice salad delivers exactly that: crispy jasmine rice, golden-brown tofu and a creamy avocado-lime dressing. Add beans, cucumber and pickled onions for the perfect balance of fresh, savoury and lightly tangy flavours. Minimal effort, maximum taste.\n\n
Step 1/5
Cook the jasmine rice according to the packet instructions and leave to cool.
Step 2/5
Mix the rice with the oil, soy sauce and sambal oelek and bake on a baking tray at 180 degrees for approx. 30 mins. Stir occasionally if you want the rice to be even and crispy all over.
Step 3/5
Cut the tofu into small cubes and mix with the soy sauce, agave syrup, smoked paprika powder and cornflour. Fry in a pan with 1 tbsp oil until golden brown and crispy.
Step 4/5
Mix all the ingredients for the dressing in a blender or with a hand blender to make a creamy sauce. Season to taste with salt and pepper.
Step 5/5
Mix the crispy rice with the beans, diced avocado, slized cucumber, tofu and pickled onions. Fold in the dressing.
