Miso Rice Salad with Crispy Tofu

Published on 2 Feb 2026 | In Japanese | By Dinna |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:10 Minutes
- Difficulty Level

Background

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.

Recipe Rating

(5 /5)
(0 Rating)

Dairy Free, Gluten Free, Healthy, High Fibre, Low Fat, Sugar Free, Vegan

The Recipe

Ingredients

For the salad:
1 cup cooked brown rice
50g green beans (or edamame beans)
1 Tbsp dried wakame seaweed
2 spring onions, chopped
About 6 red or purple radishes, quartered
For the dressing:
1 tsp miso paste
1 Tbsp soy sauce (use gluten-free if needed)
1 tsp rice vinegar
2 tsp toasted sesame oil
For the crispy tofu
100g firm tofu, cubed
2 Tbsp teriyaki sauce
½ tsp sesame oil

Instructions

1. Place the cooked rice in a large salad bowl and loosen it with a fork.
2. Put the cubed tofu in a small bowl, add the teriyaki sauce and sesame oil, and toss to coat.
3. Air-fry the tofu at 180°C for about 10 minutes until golden and crisp.
4. Alternatively, fry in a non-stick pan over medium heat until evenly browned.
5. Add the cooked tofu to the rice.
6. 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.
7. Drain under cold water, reserving a little of the cooking water.
8. 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.
9. Add the beans and wakame to the rice, followed by the radishes and spring onions.
10. Pour over the dressing and toss well to combine.
11. Let the salad rest for a few minutes, then serve at room temperature.
12. Add sesame seeds or a squeeze of lime if you want a little extra lift.