Vegan Crispy Rice Salad with Tofu and Spicy Sesame Dressing Recipe
This Delicious Vegan Crispy Rice Salad combines crispy pan-fried tofu and golden crispy rice with fresh romaine, crunchy edamame, cucumbers, and green onions. Tossed in a flavorful, spicy vegan mayo dressing, this salad is a perfect balance of textures and bold flavors, ready in just 30 minutes for a satisfying plant-based meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Vegan, Asian-Inspired
- Diet: Vegan
Ingredients
Salad Ingredients
- 1 container organicgirl romaine
- 1 cup cooked rice
- 3 green onions, chopped
- 1 cup edamame
- 1 block extra firm tofu
- ⅓ cup cilantro, chopped
- 3-5 Persian cucumbers, sliced
Dressing & Cooking Oils
- 2 tablespoons toasted sesame oil (divided)
- ⅓ cup vegan mayo
- 1 1/2 tablespoons sweet chili sauce
- 1 1/2 tablespoons sriracha
- 1/2 teaspoon chili crunch oil (optional)
Instructions
- Press and Cube the Tofu: Press the extra firm tofu to remove excess moisture, then cut it into bite-sized cubes to prepare for pan-frying.
- Pan-Fry the Tofu: Heat 1 tablespoon of toasted sesame oil in a pan over medium heat. Add the tofu cubes and fry them until they are crispy and golden on all sides. Once cooked, set the tofu aside.
- Crisp the Rice: In the same pan, add the remaining 1 tablespoon of toasted sesame oil. Spread a thin layer of cooked rice evenly in the pan. Let it fry without stirring until the bottom becomes golden and crispy, forming a crunchy rice crust.
- Prepare the Salad Base: In a large bowl, combine the organicgirl romaine, chopped green onions, edamame, chopped cilantro, and sliced Persian cucumbers. Toss lightly to mix all fresh ingredients together.
- Make the Dressing: In a small bowl, whisk together the vegan mayo, sweet chili sauce, sriracha, and optional chili crunch oil until the mixture is smooth and evenly combined.
- Assemble the Salad: Add the crispy rice and pan-fried tofu on top of the salad base. Drizzle the homemade dressing over the entire salad and gently toss everything together to ensure all ingredients are coated in the flavorful dressing.
- Serve and Enjoy: Transfer the salad to serving plates or a bowl and enjoy this crunchy, savory, and fresh vegan crispy rice salad packed with plant-based goodness and bold flavors.
Notes
- Pressing the tofu properly is essential to achieve a crisp texture when pan-frying.
- Use leftover rice chilled in the fridge for best results when crisping in the pan.
- Adjust the amount of sriracha and chili crunch oil based on desired spice level.
- This salad is perfect for meal prep as the ingredients hold well for up to 2 days refrigerated (dress just before serving).
- For added protein, sprinkle some toasted sesame seeds or chopped nuts on top.
