Crispy Thai Curry Rice Salad with Glazed Tofu

Ingredients

Prepare the Rice: Rinse the basmati rice until water runs clear. Bring the rice water to a boil, add the rice, cover, and simmer for 12-15 minutes. Remove from heat and let steam for 5 minutes until grains are tender and fluffy. Let cool completely.
Crisp the Rice: Preheat oven to 200°C (400°F). Toss the cooled rice with the Thai red curry paste and the rice oil until stained deep red and evenly coated. Spread on a baking sheet and bake for 30 minutes, stirring halfway, until the rice is deeply browned and audibly crunchy.
Glaze the Tofu: Heat the tofu frying oil in a non-stick pan over medium-high heat. Fry the tofu cubes until golden brown and crisp on all sides. Reduce heat and stir in the glaze’s soy sauce, honey, rice vinegar, and chili-garlic paste. Toss until the glaze is sticky and coats each cube.
Whisk the Dressing: Whisk together the dressing’s soy sauce, minced chili, minced garlic, lime juice, sugar, and water until the sugar is dissolved and the flavors are sharp and balanced.
Assemble: Smash and chop the cucumber. In a large bowl, combine the crispy rice, a large handful of fresh mint and cilantro, pickled onions, pickled carrots, and toasted peanuts. Toss with the dressing.

Base: A generous mound of the curry-crisped rice mixed with fresh herbs.
Contrast: Top with the warm, sticky glazed tofu and cool smashed cucumbers.
Finish: Extra pickled red onions for acidity and a final sprinkle of toasted peanuts for crunch.

Waste Reduction: Use leftover herb stems in the dressing or freeze for stock. If you have extra curry paste, use it to flavor a coconut-based soup later in the week.
Variations: Swap honey for maple syrup to make this recipe fully vegan. Use quinoa or brown rice for a nuttier flavor profile (though they may take longer to crisp).