Rice salad with edamame and crispy tofu
6 Sep 2022
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
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
- 1 cup steamed basmati rice
- 1 Tbsp sunflower oil
- ½ block tofu
- 4 spring onions
- 1 garlic clove, sliced
- 2 cm piece ginger, sliced
- 1 cup edamame beans
- 2 Tbsp Kikkoman soy sauce
- 1 tsp mirin
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 4 radishes, sliced
- 1 tsp toasted sesame seeds
- 2 Tbsp chopped coriander leaves
- Lime juice
- Salt & pepper
Instructions
- 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.
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