Ingredients
F
For the crispy rice:
c
1 cup cooked rice
g
1 tbsp gochugaru oil, or chili oil
s
2 tbsp soy sauce
c
1 tbsp chili paste
m
½ - 1 tbsp maple syrup / agave syrup
F
For the tofu “chicken”:
b
1 block super firm tofu
s
⅓ cup soy sauce or tamari
f
1 cup flour, regular or gluten free
c
2 tbsp cornstarch
b
1 tsp baking powder
g
½ tsp garlic powder
o
½ tsp onion powder
s
½ tsp salt
u
1 cup unsweetened plant milk
d
½ tbsp dijon mustard
c
2 cups crushed cornflakes or panko
s
½ tsp salt
i
1 tsp italian seasoning
O
Oil, to shallow fry
F
For the salad:
P
3 - 4 Persian cucumbers, sliced
e
1 cup edamame
l
1 large avocado, diced
g
3 green onions, thinly chopped
c
¼ bunch cilantro, chopped
S
Small bunch of mint, chopped
F
For the dressing:
p
½ cup plain greek style vegan yogurt, or vegan mayo
s
1 tbsp sriracha
s
1 tbsp soy sauce
m
1 - 2 tbsp maple syrup / agave syrup
l
1 - 2 tbsp lemon juice
c
1 tsp chili flakes
g
1 garlic clove, minced
Directions
1
Preheat your oven or air fryer to 400°F (200°C).
2
For the crispy rice:
1
Add the cooked rice to a baking tray or air fryer basket. Toss with the oil, soy sauce, syrup and chili paste until evenly coated. Bake or air fry for about 20 minutes, mixing every few minutes, until the rice is golden and crispy. Remove and set aside to cool slightly – it will continue to crisp as it cools.
c
1 cup cooked rice
g
1 tbsp gochugaru oil, or chili oil
s
2 tbsp soy sauce
m
½ - 1 tbsp maple syrup / agave syrup
c
1 tbsp chili paste
2
For the tofu “chicken”:
1
Slice the tofu lengthwise into thin slabs and lightly coat both sides with soy sauce.
b
1 block super firm tofu
s
⅓ cup soy sauce or tamari
2
In a bowl, mix together the flour, cornstarch, baking powder, garlic powder, onion powder, and salt. In a separate bowl, add the crushed cornflakes or panko and season with salt and Italian seasoning.
f
1 cup flour, regular or gluten free
c
2 tbsp cornstarch
b
1 tsp baking powder
g
½ tsp garlic powder
o
½ tsp onion powder
s
½ tsp salt
c
2 cups crushed cornflakes or panko
s
½ tsp salt
i
1 tsp italian seasoning
3
Dip each tofu slab into the dry flour mixture first, coating it lightly on all sides. Place the floured tofu on a plate.
4
Once all the tofu is coated, add the plant milk and dijon mustard to the same flour bowl and whisk until smooth to create a batter. If the batter feels too thick, add a small splash of plant milk to loosen it.
u
1 cup unsweetened plant milk
d
½ tbsp dijon mustard
5
Dip the floured tofu into the batter, letting the excess drip off, then press firmly into the crushed cornflakes until fully coated on all sides.
6
Heat a generous layer of oil in a pan over medium heat. Fry the tofu until golden and crispy on both sides, then transfer to a rack or paper towel. Alternatively, air fry at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and crisp.
O
Oil, to shallow fry
7
Chop into bite-sized pieces.
8
For the dressing:
1
In a bowl, mix together the vegan yogurt, sriracha, soy sauce, maple / agave syrup, lemon juice, chili flakes, and garlic until smooth. Taste and adjust to your preference.
p
½ cup plain greek style vegan yogurt, or vegan mayo
s
1 tbsp sriracha
s
1 tbsp soy sauce
m
1 - 2 tbsp maple syrup / agave syrup
l
1 - 2 tbsp lemon juice
c
1 tsp chili flakes
g
1 garlic clove, minced
2
To assemble:
1
To assemble, add the cucumbers, edamame, avocado, green onions, cilantro, mint, crispy tofu, and crispy rice to a large bowl. Right before serving, pour over the dressing and toss gently until everything is evenly coated. Top with more chili flakes if desired and serve immediately. Enjoy!
P
3 - 4 Persian cucumbers, sliced
e
1 cup edamame
l
1 large avocado, diced
g
3 green onions, thinly chopped
c
¼ bunch cilantro, chopped
S
Small bunch of mint, chopped
