Crispy Rice Salad with Radish and Cucumber Pickles – Vegan
This vegan crispy rice salad features radish and cucumber pickles, crispy rice, smoky tofu, and roasted peanuts for a satisfying, flavorful meal.
Nutrition Facts
Per Serving: Calories: 387 kcal, Fat: 7 g, Sodium: 453 mg, Carbohydrate: 68 g, Protein: 13 g
Descriptions
This crispy rice salad combines textures and flavors, with a base of golden, pan-fried rice, crunchy pickled radishes and cucumbers, smoky tofu, and roasted peanuts.
It’s perfect for a refreshing yet filling summer meal or side dish. The quick pickling process adds tangy brightness to the salad, while the crispy rice adds a delicious crunch.
Directions
1- Cook the basmati rice according to package instructions.
2- Prepare the pickles: In a bowl, dissolve 1 tablespoon of sugar in ? cup of boiling water. Add rice vinegar and salt. Add the thinly sliced radishes and let them pickle while preparing the rest of the dish.
3- Once the rice is cooked, stir in 1 tablespoon of grape seed oil and a pinch of salt.
4- Heat a non-stick pan with 1 tablespoon of grape seed oil. Add the rice in a thin layer and cook until it turns crispy and golden, about 6-8 minutes per side.
5- In another pan, cook the smoked tofu cubes in 1 tablespoon of oil until lightly browned, about 5 minutes.
6- Drain the pickled radishes, saving the pickling liquid. Mix the tamari sauce, lime juice, and remaining oil into the pickling liquid to create the dressing.
7- Assemble the salad: Arrange the crispy rice on a plate, top with sliced cucumber, pickled radishes, cooked tofu, and roasted peanuts. Drizzle with the dressing and serve.
Note's
- You can substitute apple cider vinegar for rice vinegar if needed.
- For extra crispness, press the rice down into the pan firmly and let it brown before flipping.
- Smoked tofu adds a lovely depth of flavor, but you can use regular firm tofu and add a splash of liquid smoke if desired.
Ingredients
Pickles:
- ⅖ cup boiling water
- 1 tablespoon sugar
- ⅖ cup rice vinegar
- 3 ounces radishes, thinly sliced
Salad:
- 1½ cups basmati rice
- 4 tablespoons grape seed oil (divided)
- 1 cucumber, thinly sliced
- 2 tablespoons lime juice
- 1½ tablespoons tamari sauce
- 7 ounces smoked tofu, cubed
- 1½ ounces roasted peanuts
