Vegan Sweet Chili Tofu Crispy Rice Salad packed with bold flavor, crispy texture and plant-based protein. A vibrant, satisfying meal you’ll crave.
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Vegan Sweet Chili Tofu Crispy Rice Salad
This Vegan Sweet Chili Tofu Crispy Rice Salad is everything you want in a bowl: crispy, sweet, savory, fresh and satisfying.
The contrast between golden crispy rice, caramelized sweet chili tofu and crunchy vegetables makes every bite exciting. It is bold, colorful and deeply comforting, yet fresh enough to feel light.
If you love texture and flavor in one vibrant meal, this recipe delivers.
Why You’ll Love This Vegan Sweet Chili Tofu Crispy Rice Salad
• Crispy rice for irresistible texture
• Sweet and slightly spicy glazed tofu
• Fresh vegetables for crunch and balance
• High in plant-based protein
• Perfect for lunch, dinner or meal prep
• 100% dairy-free and plant-based
This is not a bland salad. It’s layered, bold and crave-worthy.
Ingredients
For the Crispy Rice
• 2 cups cooked jasmine rice (preferably day-old)
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
For the Sweet Chili Tofu
• 1 block extra-firm tofu, pressed and cubed
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 3 tablespoons vegan sweet chili sauce
• 1 tablespoon soy sauce
• 1 teaspoon maple syrup (optional, for deeper sweetness)
For the Salad Base
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1 cucumber, thinly sliced
• 2 green onions, chopped
• Fresh cilantro
• Roasted peanuts or cashews
• Sesame seeds
Optional Dressing Boost
• 1 tablespoon lime juice
• Extra drizzle of sweet chili sauce
How to Make Vegan Sweet Chili Tofu Crispy Rice Salad
Step 1: Prepare the Crispy Rice
Spread cooked rice on a baking sheet. Drizzle with sesame oil, soy sauce and rice vinegar.
Bake at 400°F (200°C) for 20 to 30 minutes until the edges become golden and crisp. Stir halfway to ensure even browning.
You want crunchy clusters with some soft texture inside.
Step 2: Cook the Sweet Chili Tofu
Pat the tofu dry and toss it with cornstarch until lightly coated.
Heat olive oil in a large pan over medium-high heat. Add tofu cubes and cook until golden on all sides.
Lower the heat slightly and add sweet chili sauce, soy sauce and maple syrup. Let it caramelize gently for 2 to 3 minutes until sticky and glossy.
Remove from heat.
Step 3: Build the Salad
In a large bowl, combine cabbage, carrots, cucumber and green onions.
Add crispy rice and sweet chili tofu while still slightly warm. Toss gently.
Top with cilantro, peanuts and sesame seeds.
Finish with a squeeze of lime and an extra drizzle of sweet chili sauce if desired.
Expert Tips for Extra Crispiness
• Use day-old rice for best results
• Do not overcrowd the baking sheet
• Press tofu thoroughly to remove excess moisture
• Let tofu brown properly before adding sauce
Texture makes this Vegan Sweet Chili Tofu Crispy Rice Salad unforgettable.
Storage & Meal Prep
Store components separately if possible for maximum crispiness.
Rice and tofu keep well for up to 3 days in an airtight container.
Reheat rice briefly in the oven or air fryer to restore crunch before serving.
Variations
• Add edamame for extra protein
• Swap cabbage for shredded romaine
• Add mango for a sweet contrast
• Use sriracha for more heat
• Replace peanuts with toasted almonds
This Vegan Sweet Chili Tofu Crispy Rice Salad adapts easily to your taste.
Frequently Asked Questions
Can I air fry the tofu?
Yes. Air fry at 375°F (190°C) for 12 to 15 minutes before tossing in sweet chili sauce.
Is this recipe gluten-free?
Use tamari instead of soy sauce to make it gluten-free.
Can I use brown rice?
Yes, but jasmine rice creates better crisp texture.
Is the sweet chili sauce vegan?
Most store-bought versions are, but always check labels to confirm.
Final Thoughts
Vegan Sweet Chili Tofu Crispy Rice Salad is more than a salad. It’s a texture experience.
It is bold, satisfying and layered with flavor in every bite. Perfect for busy weekdays or when you want something vibrant but comforting.
If you try it, let me know how you customize your bowl.
