Crispy Rice Salad with Lemongrass Tofu

This Vietnamese vegan Crispy Rice Salad features lemongrass tofu, crispy cucumber, fresh herbs, and, of course, crispy rice—a vibrant blend of flavors and textures. It is inspired by the Laotian dish Nam Khao.

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• A new definition of salad
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A new definition of salad

I'm not usually a salad person, but salad with rice? Sign me up!

This Crispy Rice Salad combines fragrant lemongrass tofu, crunchy cucumber, fresh cilantro, and scallions. The rice is cooked to a crispy golden perfection while remaining tender inside. The Vietnamese nước chấm dressing ties everything together beautifully, creating a harmonious balance of textures and flavors reminiscent of the vibrant tastes of Vietnam.

For other delicious salads, check out Gado Gado Tempeh Salad, Glass Noodle Salad, and Vietnamese Mango Salad!

Ingredients

This recipe uses these ingredients:

Lemongrass Tofu

• Firm tofu
• Lemongrass (fresh or minced)
• Garlic
• Chili peppers
• Soy sauce
• Salt, pepper and turmeric

Crispy Rice

• Jasmine rice
• Oil for frying
• Chili oil

Dressing

• Vegan fish sauce
• Sugar
• Lime juice (or rice vinegar)
• Garlic
• Chili peppers

Instructions

Prepare the Crispy Rice:

1. Cook the Jasmine rice in a rice cooker or in a pot according to package instructions and let it cool.
2. Heat 1 tablespoon of oil in a large pan over medium heat. Add the cooked rice and spread it out into an even layer. Mix well with the chili oil.
3. Let it cook without stirring until crispy on the bottom, then stir and let it crisp up further. Remove from heat and set aside.

Make the Lemongrass Tofu:

1. In a separate pan, heat oil over medium heat.
2. Fry the tofu cubes until golden and crispy on all sides. Remove from pan.
3. Add minced lemongrass, garlic, and chili pepper to the remaining oil. Sauté until fragrant.
4. Add the cubed tofu, turmeric powder, salt and pepper and soy sauce. Mix everything well on the pan. Remove from heat and set aside.

Make the Sauce:

1. In a small bowl, mix vegan fish sauce, lime juice (or rice vinegar), sugar, the remaining minced garlic, and chili pepper.
2. Add hot water and stir until the sugar dissolves.

Assemble the Salad:

1. In a large bowl, combine the crispy rice, lemongrass tofu, chopped cilantro, sliced scallions, and diced cucumber. Toss gently to mix.
2. Drizzle the sauce over the salad and toss until everything is well coated.

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