DAY 25 of VEGANUARY | Crispy rice salad w/ @sainsburys!
ad, Crispy, crunchy, tangy and smothered in a creamy sesame dressing – this salad will have you questioning every other salad you’ve ever had. All thanks to the best ingredients from Sainsbury’s. Really perfect for Veganuary (and beyond), because healthy eating doesn’t have to suck – and this proves it!!!
Serves 3-4.
For the salad:
▫️ 2 packs Sainsbury’s cooked jasmine rice
▫️ 1 tbsp crispy chilli oil
▫️ 300g block Sainsbury’s smoked tofu, patted dry and cubed
▫️ 1–2 small cucumbers, sliced
▫️ 1 carrot, shredded
▫️ 1 red chilli, finely chopped
▫️ 2 spring onions, sliced
▫️ A handful of coriander, roughly chopped
▫️ A handful of mint, roughly chopped
▫️ 50g edamame beans, thawed
For the creamy sesame dressing:
▫️ 2 tbsp Sainsbury’s tahini
▫️ 2 tbsp light soy sauce
▫️ 1 tbsp toasted sesame oil
▫️ 2 tsp Sainsbury’s garlic and ginger paste
▫️ Juice of 1/2 lime (or 2 tsp rice vinegar)
▫️ 1 tbsp maple syrup
▫️ 1 tbsp water
Method:
1. Preheat the oven to 200C fan.
2. Microwave the rice pouches for 1 minute to loosen them up. Spread the rice onto a lined baking tray, drizzle with the chilli oil and toss to coat. Bake for about 25 minutes, or until golden and crispy – keep an eye on it to avoid burning!
3. On a separate baking tray, spread the tofu cubes, drizzle with oil, season with salt and pepper and bake for 20 minutes until crispy.
4. While the rice and tofu bake, prep the salad ingredients and make the dressing. Add the tahini, soy sauce, sesame oil, garlic and ginger paste, lime juice, maple syrup and water to a small jar. Seal and shake until smooth and creamy.
5. Once the rice and tofu are crispy, combine them in a large bowl with the cucumbers, herbs, edamame, carrot, chilli, and spring onions.
6. Pour the dressing over the salad and toss everything together until well coated.
ENJOY!
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