Name: Crispy Rice Salad with Tofu and Peanut Satay Sauce (Vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Fusion
Ingredients: 500g cooked rice (e.g. white, or a mix); 2 tsp sesame oil; 2 tsp tamari soy sauce; 400g extra-firm tofu, torn into chunks; 2 tbsp tamari soy sauce; 2 tsp olive oil; 1 tbsp white sesame seeds; A pinch of chilli flakes; 4 tbsp runny, smooth peanut butter; 4 tbsp tamari soy sauce; 2 tbsp sesame oil, plus extra to serve; 2 tsp rice vinegar; 2 tsp maple syrup; 2 limes, juiced; 1-inch piece ginger, peeled and chopped; 2 tbsp peeled chopped garlic (about 2-3 cloves); 200g white cabbage, shredded; 100g lettuce, shredded; 1 large cucumber, chopped; 2 peppers, thinly sliced; 2 carrots, julienned or finely sliced; 2 spring onions, julienned or finely sliced; 200g Pack’d Frozen Organic Mango, or 1 mango; 320g Pack’d Frozen Organic Chopped Avocado, or 2 avocado; 2 tbsp chopped herbs e.g. mint and coriander

desserts

lunch & dinner

breakfast

Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.

Hey!
I'm Amy

sweets & snacks

Scroll to Recipe

This fresh, vibrant and crunch Crispy Rice Salad with Tofu and Peanut Satay Sauce is full of plant-based protein and fibre and comes with a creamy tangy peanut butter sauce that’s so delicious.

I love a satay sauce and I also love salads, so while the crispy rice trend still lives on, I wanted to combine all of these ideas into one delicious, fresh and healthy recipe. It’s ideal for meal prep, only takes 30 minutes or les and is great for lunch or dinner. It is full of plant-based, protein and fibre, not to mention it is loaded with flavour, too. I love how easily all of the components come together and also how versatile it is – use whatever veggies you have and go from there!

Two bowls of Crispy Rice Salad with Tofu and Peanut Satay Sauce — Crispy Rice Salad with Tofu and Peanut Satay Sauce

Why will I love this?

This salad is so good:

Hearty, wholesome, light and nourishing
Fresh and zesty
Creamy and nutty
Packed with fibre
- From all the veggies and rice
Full of plant-based protein
- From the tofu and peanut butter
Naturally vegan, dairy-free and egg-free
Gluten-free
With nut-free options
Quick and easy to make
Naturally delicious
Full of plant points and diversity
You can use other veggies too
The satay sauce is so good
- Use it on other salads or tofu bowls
Everyone will love this
Great for lunch or dinner
Ideal for meal prep
Save a portion for lunch the next day

If you already love the sound of this salad, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

Ingredients for Crispy Rice Salad with Tofu and Peanut Satay Sauce — Crispy Rice Salad with Tofu and Peanut Satay Sauce

A dish of crispy wild rice — Crispy Rice Salad with Tofu and Peanut Satay Sauce

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the crispy rice:

Cooked rice: I use a pre-cooked mix from Merchant Gourmet with wild, black and brown rice.
Sesame oil: to make it crispy and add flavour.
Soy sauce: or use tamari soy sauce to keep it GF.

As for the tofu:

Extra-firm tofu: make sure it’s extra firm so you can tear it into chunks.
Tamari soy sauce
Olive oil: or use sesame oil as before.
White sesame seeds: to add some texture.
Chilli flakes: for a little bit of heat.

A Crispy Rice Salad with Tofu and Peanut Satay Sauce in a mixing bowl — Crispy Rice Salad with Tofu

Pack'd Frozen Organic Ingredients and Satay Salad — Crispy Rice Salad with Tofu

And to make the satay sauce:

Runny smooth peanut butter: make sure it’s 100% peanuts, where you can, and the smoother and runnier, the better.
Tamari soy sauce
Sesame oil
Rice vinegar: to add tang and a delicious flavour.
Maple syrup: to balance out the richness. You can use agave syrup or honey, too.
Lime: for freshness and tang.
Ginger: for a little heat.
Garlic: for lots of flavour.

Finally, for the salad:

White cabbage: for crunch.
Lettuce: or any other salad leaf like spinach or watercress.
Cucumber: for freshness.
Pepper: thinly sliced and any colour.
Carrots: julienned.
Spring onions: or red onion.
Chopped mango: this is from Pack’d and comes frozen, simple allow to defrost or use 1 fresh mango, chopped up.
Chopped avocado: I use the frozen ones from Pack’d and let them de-frost or use 1-2 whole avocados.
Fresh herbs: like mint, coriander, parsley or chive.

A bowl of Crispy Rice Salad with Tofu and Peanut Satay Sauce — Crispy Rice Salad with Tofu and Peanut Satay Sauce

A couple bowls of Crispy Rice Salad with Tofu and Peanut Satay Sauce — Crispy Rice Salad with Tofu and Peanut Satay Sauce

Is this gluten-free and nut-free?

This is naturally gluten-free as long as you use tamari soy sauce not regular soy sauce. TO keep it nut-free, use tahini or sunflower seed butter in the satay sauce.

How do I make this?

This is ready to go in a few steps:

Mix the rice with the sesame oil and tamari: and bake or air fry until crispy.
Tear up the tofu and toss with the seasoning: and air fry until golden and crispy.
Blend up the satay sauce in a small blender: until creamy.
Chop the salad components: and add to a bowl.
Add in the rice and the salad dressing: and toss well.
Plate up with the tofu on top: and enjoy.

How long will it last?

This will keep for 2-3 days in the fridge in a sealed container in the fridge.

What other recipes can I try?

For more lunch and dinner recipes in 30 minutes: