Asian-Style Salad with Tofu and Crunchy Brown Rice
This bowl is all about big crunch and bold flavor. A rainbow of crisp veggies—cabbage, cucumber, carrots, radish, and bell pepper—creates the foundation, while creamy avocado adds silky contrast.
Then come the stars of the show: garlicky, golden tofu and irresistibly crispy brown rice, both of which take this salad from simple to spectacular. A drizzle of sesame-lime vinaigrette ties everything together with zesty, nutty flair.
It’s fresh, filling, and endlessly flexible—you can layer the toppings neatly over the veggies for a picture-perfect bowl or toss it all together for maximum flavor in every bite. Either way, it’s a salad that satisfies like a full meal while keeping things light and colorful.
What’s in the bowl
Why you’ll crave this salad
- Rainbow on your plate: Crisp veggies in every color make it as stunning as it is tasty.
- Tofu, perfected: Roasted with garlic and ginger for a savory, caramelized finish.
- Crispy rice crunch: A golden topper you never knew you needed.
- Choose your style: Toss it all together or keep the layers neat—it’s up to you.
If this bowl speaks your language, you’ll also love Asian Chicken Lettuce Wraps!
Asian-Style Salad with Tofu and Crunchy Brown Rice
Ingredients
- 2 to 3 cups shredded purple cabbage
- 1 diced cucumber, ~2 cups
- 2 medium carrots, grated
- 4 thinly sliced radish
- 2 cups shelled edamame
- 1 red bell pepper, thinly sliced
- 1 to 2 avocados, sliced
- ¼ cup chopped scallions
- Crispy Baked Garlic & Ginger
- Crispy Oven-Baked Brown Rice
- Sesame-Lime Vinaigrette
- Optional: toasted almonds, black sesame seeds, chopped cilantro, roasted seaweed
Instructions
- Divide the cabbage, cucumber, carrots, radishes, edamame, bell pepper, avocado, and scallions evenly among four bowls.
- Drizzle with Sesame-Lime Vinaigrette and toss gently to coat.
- Top each bowl with Garlic-Ginger Tofu and a generous sprinkle of Crispy Brown Rice.
- Garnish with optional toppings (toasted almonds, sesame seeds, cilantro, or roasted seaweed) and serve.
Ms. Joy, this looks insanely delicious! I can’t wait to make it. However I have a problem. The men in my life will not go near most veggies. So, with that in mind, how well does this keep? What would be best, ¼ing the recipe from the get go or saving it for the next days lunch?
Thank you for all your amazing recipes.
Cassy!! First of all… “the men in my life won’t go near most veggies” made me laugh hard — I’ve met a few of those too, haha. But more for you, right?! 😉
Here’s my vote: make the full batch. The components in this bowl keep beautifully and it’s SO good you’ll be happy to have it around. A few pointers:
-The Garlic-Ginger Tofu will stay fresh in the fridge for a couple of days — and it’s delicious plain as a nutrient-rich snack, tossed into a simple salad, paired with roasted veggies, or even tucked into a wrap. I’ve even cut up the strips and added to scrambled eggs!
-The links to the baked tofu, dressing, and crunchy brown rice recipes are all right in the intro of the recipe so you can look for them.
-For the salad veggies, you can halve them if you prefer — but you can also prep the full amount and just leave out the dressing and avocado until serving (since avocado browns). Undressed salad veggies keep well, and honestly, I’m always thrilled when something in the fridge nudges us to eat more salad!
Ohhh I think you should make-the-whole-batch of crunchy brown rice (and keep it separate)— especially if you’re using leftover rice sitting in your fridge. It’s such a fun, subtle crunch topper. Sprinkle it on soup, side veggies, eggs, stir-fries… your men might even get a kick out of it on their (non-veggie) meals! It’ll be used up fast.
Bottom line: this recipe is very meal-prep friendly, and I think future-you will be grateful to open the fridge and see leftovers waiting.
Thank you for your sweet words….it truly means so much that you’re cooking along with me! xx