MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Crispy Rice And Tofu Salad
Categories: Salad, Asian, Thai
Yield: 4 Servings

4 oz Extra firm tofu (115 g);
- pressed well, patted dry
2 tb Olive oil (30 ml)
2 tb Corn starch (16 g)
1 ts Onion powder (3 g)
1 ts Garlic powder (3 g)
1/4 ts Fine sea salt (1.5 g)
1/8 ts Black pepper (1 g);
- freshly ground
1 c Cooked jasmine rice
- (180 g);
- cold, preferably day-old
1 tb Sesame oil (15 ml)
1 tb Light soy sauce (15 ml)
1/4 ts Chili flakes (0.5 g)
1 ts Garlic powder (3 g)
6 oz Coleslaw mix with carrots
- (170 g)
1 c Cucumber (120 g);
- thinly sliced
1 md Red bell pepper (120 g);
- very thinly sliced
1/2 c Fresh cilantro (20 g);
- roughly chopped
1/4 c Green onions (25 g);
- thinly sliced
1/4 c Roasted peanuts (35 g);
- roughly chopped
1/2 c Thai peanut sauce (120 ml);
- up to 3/4 c (180 ml)

Preparation time: 20 minutes
Cooking time: 40 minutes

Got day-old rice? You have to make this crispy rice salad! Soy-infused
baked rice is tossed together with crunchy vegetables, beautifully
caramelised roasted tofu, and a heavenly Thai peanut sauce.

Preheat the oven to 425?F (220?C). Line 2 baking sheets or large
sheet pans with parchment paper.

Using the large holes of a box grater, grate the pressed and dried
tofu into a mixing bowl. Add the olive oil, corn starch, onion
powder, garlic powder, salt, and a few grinds of black pepper. Toss
gently until evenly coated.

Spread the tofu mixture onto one prepared baking sheet in an even
layer, breaking up any large clumps. Bake for 20 to 25 minutes,
stirring once or twice during baking, until deeply golden and crispy
around the edges.

Prepare the rice: Place the cold rice in a separate bowl and break
apart any clumps with your hands or a fork. Add the sesame oil, soy
sauce, chili flakes, and garlic powder. Toss until evenly coated.

Bake the rice: Spread the rice onto the second baking sheet in a
thin, even layer. Bake alongside the tofu for 20-25 minutes, stirring
once or twice during baking, until crispy and golden in spots. Watch
closely during the last few minutes, as the edges can brown quickly.

Assemble the salad: In a large bowl, combine the coleslaw mix,
cucumber, red bell pepper, cilantro, green onions, and roasted
peanuts.

Add the crispy tofu and crispy rice to the salad. Drizzle in the
peanut dressing, tossing gently until evenly coated. Serve
immediately while the tofu and rice are still crisp.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/crispy-rice-salad/>

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