Rice salad with edamame and crispy tofu
This rice salad with edamame and crispy tofu is super easy to make – you can use ready-cooked rice or instant rice for it. It’s vegan, gluten-free, healthy and yummy. Ideal for picnics, parties or in your lunchbox. You can also serve it as side dish with teriyaki salmon or chicken.
Ingredients
Method
- Cut the tofu into 1 cm cubes.
- Chop the ginger, spring onions and garlic.
- Heat the sunflower oil in a frying pan, then stir-fry the tofu cubes until golden all over. Add the ginger, garlic and spring onions, then fry for another minute.
- Add the beans, the soy sauce, mirin and rice vinegar. Cook for 5 minutes under a lid. Stir in the sesame oil and, then the rice and coriander leaves.
- Taste and season to your liking – you might need to add a bit more soy sauce.
- Fold in the radishes and coriander leaves, then serve with a drop of lime juice and garnished with sesame seeds.