Miso Rice Salad with Crispy Tofu
This miso rice salad with crispy tofu is a quick, no-fuss dish that’s ideal for using up leftover cooked rice. Light but filling, it makes a good lunch or easy supper, with a mix of fresh vegetables, umami-rich dressing, and crisp tofu for texture. Miso and wakame add depth and useful nutrients, while tofu provides a solid source of plant-based protein. The salad is naturally gluten-free (with gluten-free soy sauce) and easy to adapt — edamame beans work well in place of green beans if you want an even healthier version.
Ingredients
Method
- Place the cooked rice in a large salad bowl and loosen it with a fork.
- Put the cubed tofu in a small bowl, add the teriyaki sauce and sesame oil, and toss to coat.
- Air-fry the tofu at 180°C for about 10 minutes until golden and crisp.
- Alternatively, fry in a non-stick pan over medium heat until evenly browned.
- Add the cooked tofu to the rice.
- Cut the green beans in half and cook them in a pan of boiling water for 3 minutes. Add the wakame to the same pan for the last minute of cooking.
- Drain under cold water, reserving a little of the cooking water.
- In a small bowl, mix the miso paste, soy sauce, rice vinegar, and sesame oil. Add a little of the reserved cooking water to loosen the dressing.
- Add the beans and wakame to the rice, followed by the radishes and spring onions.
- Pour over the dressing and toss well to combine.
- Let the salad rest for a few minutes, then serve at room temperature.
- Add sesame seeds or a squeeze of lime if you want a little extra lift.