@dr.emily.nutrition: Welcome back to MEALS I MAKE ON REPEAT AS A PHD NUTRITIONIST 🩷🥗 This week it’s my CRISPY RICE SALAD that is packed with protein, fibre and so much deliciousness! INGREDIENTS ½ cup edamame beans ½ cucumber or a small cucumber Large handful of fresh coriander 2 scallions ¼ cup peanuts, chopped FOR CRISPY RICE: 250g cooked rice (I used brown basmati from microwave pouch) 1 tbsp soy sauce 1 tsp chilli oil FOR THE TOFU 1/2 block shredded tofu 1 tsp soy sauce 1 tsp olive oil ½ tsp garlic powder PEANUT SAUCE ¼ cup peanut butter 1 tbsp soy sauce ½ tsp maple syrup ½ tbsp sesame oil water to thin METHOD Pre-heat the oven at 180°C (fan 160). Line 2 baking sheets with parchment paper. Grate the tofu using box grater into a bowl, add seasonings, oil and mix well. Transfer the tofu to the lined baking sheet and spread evenly. Spread the cooked rice evenly onto the other baking sheet and mix in the seasonings. Bake the tofu for 15-20 minutes, and the rice for 20-25 minutes until crispy. Meanwhile, chop the cucumber and scallions into small pieces. Finely chop the coriander and peanuts. Make the peanut sauce by mixing all ingredients in a bowl until smooth. Add water to make it thinner. Assemble the salad by mixing the tofu, crispy rice, veggies and peanuts. Pour over the peanut sauce, mix well. #crispyricesalad #viralrecipe #balanced #highprotein

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Wednesday 09 September 2026 16:58:41 GMT