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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • For the salad:
  • 1 cup cooked brown rice
  • 50 g 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
  • 100 g firm tofu cubed
  • 2 Tbsp teriyaki sauce
  • ½ tsp sesame oil

Method
 

  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.