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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

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

Method
 

  1. Cut the tofu into 1 cm cubes.
  2. Chop the ginger, spring onions and garlic.
  3. 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.
  4. 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.
  5. Taste and season to your liking - you might need to add a bit more soy sauce.
  6. Fold in the radishes and coriander leaves, then serve with a drop of lime juice and garnished with sesame seeds.