Thai · Lunch
Thai Spicy Rice Salad Bowl
A cold Thai rice salad bowl built on jasmine rice tossed with crisp-fried marinated tofu, shredded cabbage, carrot, cucumber, and herbs, finished with a tamarind-lime dressing balancing soy-sauce umami, chili heat, and palm-style sweetness. Peanuts add crunch, while scallion and cilantro bring fresh aromatic lift.
$4
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
458Calories
20.3gProtein
21.5gFat
48.2gCarbs
10.6gSugar
8.1gFiber
569mgSodium
0mgChol
3.1gSat Fat
720mgPotassium
195mgCalcium
4.2mgIron
0mcgVitamin B12
21mgVitamin C
vegetarian
vegan
high-fiber
sweet-heat
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Press tofu cubes between paper towels for 10 minutes, then toss with cornstarch until lightly coated.
2
Marinate
Combine lime juice, tamarind paste, soy sauce, and sugar in a small bowl. Marinate tofu in half the mixture for 15 minutes.
3
Fry
Heat vegetable oil in a nonstick skillet over medium-high heat and fry tofu cubes 5 to 6 minutes, turning occasionally, until golden and crisp.
4
Toss
Combine cooked rice, cabbage, carrot, cucumber, minced garlic, and sliced chili in a bowl. Pour remaining dressing over and toss gently.
5
Plate
Transfer salad to a serving bowl and scatter peanuts, cilantro, and scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g tofu, firm
- 1 cup180g jasmine rice, cooked
- 1 cup70g cabbage
- 1/2 cup60g carrot
- 1/2 cup50g cucumber
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp tamarind paste
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar-white
- 22 fresh chili
- 2 clove2 clove garlic
- 2 tbsp30ml vegetable oil
- 2 tbsp20g peanuts, roasted
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp scallion
- 1 tsp1 tsp cornstarch
