Toasted Coconut Rice Salad
Updated January 27, 2026
- Ready In
- 45 min
- Rating
- Comments
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Ingredients
1 (14- to 16-ounce) block extra-firm tofu, drained
2 tablespoons canola or vegetable oil, divided
1 cup jasmine rice, rinsed and drained
2 tablespoons grated fresh ginger, from a 2- to 3-inch piece, divided
Kosher salt, such as Diamond Crystal
¾ cup plus 2 tablespoons full-fat coconut milk, divided
⅓ cup plus 2 tablespoons ponzu, divided
1 tablespoon honey
2 to 3 teaspoons sriracha
1 teaspoon grated garlic, from 1 large clove
2 ½ cups thinly sliced or shredded purple cabbage (about 7 ½ ounces)
2 scallions, thinly sliced (about ½ cup)
⅔ cup tightly packed cilantro leaves, chopped
⅔ cup roasted cashews (optional)
Nutritional analysis per serving (4 to 6 servings)
40 grams carbs; 400 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 22 grams fat; 3 grams fiber; 857 milligrams sodium; 14 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the drained tofu into 1-inch cubes and arrange in an even layer over a clean kitchen towel or paper towel. Set aside.
- Step 2
Heat 1 tablespoon oil in a large nonstick skillet with a lid over medium-high until hot, about 30 seconds. Add the rice and stir to coat in the oil. Toast the rice, stirring occasionally, until dry, fragrant and light golden (some golden brown spots are okay), about 5 minutes. Stir in 1 tablespoon ginger and ½ teaspoon salt.
- Step 3
Carefully pour ¾ cup coconut milk and 1¼ cups water down the side of the skillet and give the pan a shake to submerge the rice. If not already boiling, bring to a boil. Cover the skillet, turn the heat down to low, and cook until the liquid is absorbed and the rice tender, 10 to 15 minutes. Turn off the heat and let steam, covered, 5 minutes more. Transfer the rice to a large bowl.
- Step 4
While the rice cooks, in a medium bowl, toss the tofu with 2 tablespoons ponzu.
- Step 5
In the same skillet, heat the remaining tablespoon oil over medium-high until shimmering, about 1 minute. Add the tofu in an even layer and cook until golden brown on the top and bottom, flipping halfway through, 3 to 4 minutes total. Add to the bowl with the rice.
- Step 6
In the bowl that you used to toss the tofu, stir together the honey, sriracha, grated garlic and the remaining tablespoon ginger, 2 tablespoons coconut milk and ⅓ cup ponzu.
- Step 7
Add the dressing, cabbage and half of the scallions, cilantro and cashews (if using) to the bowl with the rice and toss until everything is well coated in the dressing. Top with the remaining scallions, cilantro and cashews.
Private Notes
Comments
This was good and quick to make. Made this as written with minor idiosyncratic adjustments for seasoning etc. When I make again I will increase the coconut milk to a full can, as the coconut flavor was effectively nonexistent. It needs some lime, a splash of fish sauce, and, as another commentor mentioned, something sweet like mango. This will be in my rotation.
For those asking about quick Ponzu sauce, found this on the internet: Quick 5-Minute Ponzu Sauce 3 tbsp Soy Sauce 1 tbsp Fresh Lemon Juice 1 tbsp Fresh Lime Juice 1 tbsp Mirin 1/2 tsp Rice Vinegar Instructions: Whisk all ingredients together in a small bowl until combined. Taste and add more citrus for tartness or mirin for sweetness if desired.
Made this last night and it was absolutely delicious. I used less rice and more cabbage because I wanted more veg less grain. Also didn’t do the tofu because it was a side dish to accompany chicken. I think next time I would let the rice cool before adding it to the cabbage and wait until right before serving to mix it all with the dressing so the cabbage is more crunchy crispy fresh like a salad. But if serving as a main vegetarian dish then the warm slightly cooked version might be preferable. I did a quick homemade ponzu and it had tons of flavor. The rice too was super flavorful even on its own.
LOVE THIS! I followed several of the suggestions (doubled the coconut milk when cooking the rice, added 1TB of fish sauce & 1 TB of lime juice to the dressing & added cubes of fresh mango when serving. AND, I served this as a "bowl" - rather than a salad. Placed a mound of warmed rice in the bowl & then topped it with "naked" salad, tofu & mango, then I drizzled dressing over the bowl and topped it with toasted coconut flakes & roasted cashews. It was truly scrumptuous!
echo that it needs sm sweet like mango!
I made it mostly as written in the directions except I improvised with a ponzu-hack since I don't keep that in my pantry or fridge. It might be the best rice salad if not one of the best rice dishes I've ever had. I agree with others; there's not much coconut flavor despite the coconut milk. Why not change the name to something like ginger salad since that flavor predominates and there isn't even any toasted coconut, which is not needed by the way. Yeah Ginger Coconut Toasted Rice Salad!