Rice & Spice Salad

Name: Rice & Spice Salad
Prep time: 2 h
Total time: 2 h
Yield: 4
Cuisine: American
Ingredients: 1 package (15.5 ounces) extra-firm tofu; 2 teaspoons sesame oil; ¼ cup soy sauce; 1 teaspoon sugar, preferably turbinado; 2 teaspoons rice vinegar; 2 tablespoons Cambodian salt-cured peppercorns; ½ cup neutral oil; 2 limes, zest and juice; 2 teaspoons sugar, preferably turbinado; 2 scallions, white parts only, sliced; 4 cups cooked brown rice, cooled; 1 cup diced cucumber (small pieces); 12 cherry tomatoes, halved; 2 scallions, green part only, sliced; 1 cup coarsely grated carrot; 1 teaspoon sea salt; 1 tablespoon green coriander seeds, lightly crushed; 1 cup unsalted roasted peanuts, roughly chopped

5 oct 2025

Both hearty and refreshing, this salad highlights the bright but not-too-hot flavor of Cambodian salt-cured peppercorns. Serve cool or at room temperature.