Asian Crispy Rice Salad with Spicy Sriracha Dressing
This Asian crispy rice salad delivers that crave-worthy crunch you can’t get enough of. Golden, oven-crisped rice mingles with chili-seasoned shredded tofu, fresh crunchy vegetables, creamy diced avocado, and toasted sesame seeds. Everything gets drenched in an umami-packed spicy cashew dressing that is zesty, fiery, and completely dairy-free. Packed with clean plant-based protein and wholesome fats, this high protein Asian crispy rice salad tastes like takeout yet keeps you full for hours.
Ingredients
Crispy Tofu
- 1.5 block tofu
- 1 tbsp chili oil
- 1 tbsp soy sauce
- 1 tbsp cornstarch
Salad
- 4 Mini cucumber
- 3 carrots
- 4 sprigs green onion
- 1 avocado
- 2 tbsp sesame seeds
Spicy Cashew Dressing
- ¾ cup raw cashews
- 2.5 tbsp lemon juice
- 1-1.5 tbsp sriracha
- 4 tsp maple syrup
- 1 tbsp tamari
- ½-¾ tsp salt to taste
- 6 tbsp soy milk
Instructions
- Place the cooked rice onto a lined baking sheet. Toss with the soy sauce and olive oil, then spread into an even layer. Bake at 425°F for 25–30 minutes, tossing halfway through, until golden and crispy.
- Grate the tofu onto a second lined baking sheet. Toss with the chili oil, soy sauce, and cornstarch until evenly coated. Bake at 425°F for 25–30 minutes, tossing halfway through, until golden and crispy.
- Meanwhile, thinly slice the cucumbers, carrots, green onions, and avocado.
- Add all of the dressing ingredients to a blender and blend until smooth. Adjust the salt to taste.
- Add the crispy rice, crispy tofu, vegetables, sesame seeds, and dressing to a large bowl. Toss until everything is well coated and serve immediately.
Nutrition
Serving: 1servingCalories: 655kcalCarbohydrates: 66.4gProtein: 29.6gFat: 30.8gSaturated Fat: 5.3gPolyunsaturated Fat: 8.76gMonounsaturated Fat: 14.26gSodium: 1158.9mgPotassium: 1148.4mgFiber: 9.2gSugar: 13.4gVitamin A: 443.34IUVitamin C: 17.18mgCalcium: 628.8mgIron: 6.5mg
Tried this recipe?Let us know how it was!