Crispy Rice Salad with Creamy Peanut Sauce
Equipment
Ingredients
Crispy Rice
cooked rice (cooked)
150 g
soy sauce
1 tbsp
sesame oil
1 tbsp
Salad Components
cilantro (chopped)
0.25 bunch
mint (chopped)
0.25 bunch
carrot (grated)
1 handful
avocado (sliced)
1 piece
edamame (cooked)
100 g
green onion (sliced)
2 piece
firm tofu (pressed, crumbled, marinated, fried)
200 g
Peanut Sauce
peanut butter
2 tbsp
water
3 tbsp
sesame oil
1 tbsp
rice vinegar
1 tbsp
honey
1 tbsp
soy sauce
1 tbsp
chili flakes
0.5 tsp
ginger (minced)
1 tsp
Instructions
Prepare Crispy Rice
Mix cooked rice with soy sauce and sesame oil, spread thinly on parchment paper.
Bake Crispy Rice
Bake the rice at 190°C for 25 minutes, stirring halfway through.
Prepare Tofu
Press, crumble, marinate firm tofu with soy sauce, then fry until crispy.
Prepare Fresh Ingredients
Chop herbs, grate carrot, slice avocado and green onions.
Make Peanut Sauce
Whisk together peanut butter, water, sesame oil, rice vinegar, honey, soy sauce, chili flakes and ginger.
Assemble and Serve
Combine crispy rice, salad components and drizzle generously with peanut sauce. Serve immediately.
Original recipe
Storage
Store components separately; rice loses crispness in fridge
Notes
• Best served immediately after assembly for maximum crunch
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