Tess Begg’s Maple Sesame Tofu Crispy Rice Salad

for the crispy rice

• 1 cup cooked rice, cooled
• 2 tsp olive oil
• 1 tsp low sodium soy sauce

for the Crispy maple sesame tofu

• 300 g firm tofu
• 1 tbsp pure Canadian maple syrup
• 1 tsp low sodium soy sauce
• 1 tbsp corn starch
• 1 tbsp sesame seeds
• 2 tsp olive oil

for the Dressing

• 2 tbsp smooth peanut butter
• juice from ½ lime
• 1 tbsp pure Canadian maple syrup
• 1 tbsp low sodium soy sauce

Other

• 100 g cooked edamame
• 1 carrot, julienned
• 1 cucumber, thinly sliced
• ½ small red onion, thinly sliced
• 1 avocado, sliced
• 1 handful fresh mint, chopped
• 1 handful fresh coriander, chopped

Crispy Rice

1. Preheat the oven to 200°C. Line two baking trays with baking paper.
2. Add the rice to a tray with the olive oil and soy sauce. Toss until evenly coated and spread the rice out in an even layer. Bake for 15-20 minutes (on the lower rack in the oven), until lightly golden – avoid overcooking

Crispy maple sesame tofu

1. Dice the tofu into cubes and add to a bowl with the maple syrup, olive oil, soy sauce, corn starch and sesame seeds. Toss until well coated. Spread the tofu out on the second tray and bake for 25 to 30 minutes, until golden and crispy.

dressing

1. Whisk the peanut butter, lime juice, maple syrup and soy sauce together in a small bowl until smooth.

assembly

1. Add everything to a large salad bowl and drizzle over the peanut dressing, then toss and enjoy.