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Thai-style crispy rice salad in a white bowl on a striped tablecloth

Thai-inspired Crispy Rice Salad

Diana Kostrov
This Thai-inspired crispy rice salad is a bright, crunchy mix of tofu, herbs, and citrus with a creamy peanut-lime dressing. It’s easy, satisfying, and full of vibrant textures perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Salad, Side Dish
Cuisine fusion, Thai
Servings 4 servings

Equipment

  • Baking tray
  • Mixing bowls
  • Oven or Air Fryer

Ingredients
 

Crispy Rice & Tofu
  • 1½ cups cooked rice (basmati / sushi or short-grain / jasmine)
  • 200 g shredded tofu
Sauce
  • 1 tbsp miso
  • ½ tbsp gochujang
  • 2 tbsp coco aminos
  • 1 tbsp olive oil
Salad
  • ¼ cup halved peanuts
  • 1 cup frozen edamame
  • 1½ English cucumbers or 3 regular cucumbers (halved lengthwise twice, then sliced)
  • ½ cup mango cubes (preferably firm)
  • ½ avocado (diced)
  • ¼ cup packed chopped parsley (mint, cilantro)
  • ¼ chili pepper (chopped or sliced)
Dressing
  • ¼-⅓ cup natural peanut butter
  • Juice from 3–4 limes or ¼–⅓ cup lemon juice
  • 2 tbsp maple syrup
  • 3 tbsp low-sodium soy sauce or 2 tbsp regular soy (tamari, or coco aminos)
  • 1 tsp gochugaru (optional)
  • 1 tbsp rice vinegar (optional)
  • 1 tbsp sesame oil (optional)

Instructions
 

  • Preheat – Set your oven to 180°C fan / 355°F convection. Air fryer works too but monitor closely; it browns faster.
  • Mix sauce – Combine miso, gochujang, coco aminos, and oil, then pour over the rice and shredded tofu. Mix gently but thoroughly.
  • Spread on tray – Transfer mixture to a parchment-lined baking tray. Spread evenly and keep the edges slightly thicker to prevent burning.
  • Bake – Bake for 20–30 minutes, stirring after 8 minutes and then every 5 minutes. With 10 minutes left, add edamame so they toast lightly (separate from the tofu and the rice). And when 5 minutes remain, add the peanuts to the tofu and rice and toss a bit.
  • Assemble salad – Add cucumbers, mango, avocado, herbs, and chili to a bowl. Whisk all dressing ingredients until smooth and pour over.
  • Add crisp – Top with the crispy rice and tofu right before serving. Don’t fully mix them in to keep the crunch intact.

Notes

  1. Store the crispy rice and tofu separately in the fridge to preserve crunch; reheat lightly before serving (oven or air-fryer).
  2. Nut-free: swap peanuts + peanut butter for pumpkin seeds + tahini. Low-FODMAP: limit mango, choose firm tofu, use lime instead of orange juice, and use coco aminos.
  3. Baking: I bake at 190°C fan / 375°F convection. For a conventional oven, use 210°C / 410°F.