This summer has been all about salads. Hot days camping with friends, spontaneous picnics in the park, afternoons watching tennis, and reading in the garden with cricket commentary in the background. Meals have needed to fit into this easy summer lifestyle, and this dish has been one of the best. It captures the essence of summer—fresh, full of flavor, and perfect for feeding a crowd. Inspired by Laotian crispy rice salad, it’s packed with herbs and garden vegetables, and best of all, requires almost no cooking.
Summer Crispy Rice Salad with Tofu, Lime, and Herbs
Prep: 15 min | Cook: 1 hr | Serves: 4 (or 6 as a side)
Ingredients:
– 350g jasmine rice (or 1kg leftover cooked rice)
– 5 tbsp rapeseed oil
– 280g extra-firm tofu, drained
– 2-3 red bird’s eye chilies (to taste), stalks removed, finely sliced
– 7½ tbsp vegan fish sauce (Thai Taste brand recommended)
– 7½ tbsp lime juice (from 4-5 limes)
– 1½ tbsp light muscovado sugar
– 1 large cucumber (300g), halved, seeded, and julienned
– 3 round shallots, peeled, halved, and thinly sliced
– 300g cherry tomatoes, halved
– 40g coriander, roughly chopped
– 40g mint leaves
– 50g roasted salted peanuts, chopped
Method:
1. If cooking rice from scratch, rinse it under cold water until the water runs clear. Add to a pan with 600ml just-boiled water, bring to a boil, then cover and simmer for 10 minutes. Turn off the heat and let it steam (lid on) for 5 more minutes. Spread the rice on a large tray to cool completely.
2. Preheat the oven to 220°C (200°C fan)/425°F/gas 7. Toss the cooled rice with 3 tbsp oil, then bake for 45 minutes, stirring occasionally, until golden and crispy at the edges.
3. Crumble the tofu onto another tray, drizzle with the remaining 2 tbsp oil, and bake for the last 20 minutes of the rice’s cooking time.
4. Let the rice and tofu cool slightly. In a small bowl, whisk together the chilies, fish sauce, lime juice, and sugar until the sugar dissolves.
5. In a large bowl, combine the cucumber, shallots, tomatoes, herbs, tofu, and peanuts. Add the crispy rice, pour over the dressing, and toss gently to coat. Serve immediately.
