Teriyaki Tofu & Crispy Rice Salad
A vibrant and crunchy plant-based salad featuring crispy rice, sticky teriyaki tofu, mango, edamame, and avocado for a high-fiber flavor explosion!
Servings: 6
Equipment
- Baking Sheet
- Mixing Bowls
Ingredients
- 1 batch Teriyaki Tofu*
- 2 cups Cooked and Cooled White Rice Ideally refrigerated overnight or at least 2 hours
- 2 tbsp Sesame Oil
- 2 tbsp Chili Oil or Crisp
- 1 tbsp Soy Sauce or Tamari
- 2 cups Green Cabbage Shredded
- 1 English Cucumber Diced
- 1 cup Edamame Shelled
- 1 Mango Diced
- 1 Avocado Diced
- 1 bunch Green Onions Diced
- 1 bunch Fresh Cilantro Chopped
- ⅓ cup Roasted Cashews Roughly chopped
- 2 tbsp Teriyaki Sauce Optional
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
- Prepare 1 batch of my teriyaki tofu*.
- Mix rice with toasted sesame oil, tamari, and chili crisp. Spread rice in a thin layer on the prepared baking sheet and roast on the center rack for 30 to 40 minutes, tossing every 10 to 15 minutes, until crispy. Remove from oven and let cool slightly.
- Combine cabbage, cucumber, edamame, mango, avocado, green onion, cilantro, and cashews in a large bowl—season salad components with a pinch of salt. Add cooled crispy rice, teriyaki tofu, and an extra drizzle of teriyaki sauce. Toss everything together well to combine.
- Storage Instructions: Store the cabbage, edamame, and veggie base in an airtight container for up to three days. For the best experience, keep the crispy rice and the teriyaki tofu in separate containers and add them just before serving to maintain that signature crunch.
- Reheating Instructions: While the salad is best enjoyed fresh and cold, you can quickly re-crisp the rice and warm the tofu in a skillet for 2 to 3 minutes before tossing them into your chilled veggie base.