Name: Green Goddess Crispy Rice Salad
Ingredients: 1 cup uncooked jasmine rice; 2 cups water; 2 tbsp soy sauce; 1 tbsp rice wine vinegar; 1 block extra-firm tofu, diced; 1 tbsp sesame oil; 1 tbsp soy sauce; 1 cup basil leaves; ¼ cup chives; ¼ cup dill; 2 tbsp Greek yogurt; 1 tbsp olive oil; ½ avocado; 3 garlic cloves; Juice of ½ lemon; Salt and pepper, to taste; 2–4 tbsp water, as needed to thin; 2 tbsp chopped chives; 2 tbsp chopped dill; 3 scallions, thinly sliced; 1 cucumber, diced; 1 package (8 ounces) snow peas, chopped; 1 cup shelled edamame, thawed; 1 avocado, diced

Method

Cook the rice according to the package instructions. Spread it onto a sheet tray, pressing it into a single even layer with a spatula. Drizzle with the soy sauce and rice wine vinegar, then bake at 400°F.
After 8 minutes, shake the pan. Continue baking for another 30 minutes, shaking the rice every 10 minutes, until crispy. Set aside to cool.
Place the tofu in a bowl or on a sheet tray and toss with the soy sauce and sesame oil. Air fry at 400°F, checking after 10 minutes and cooking longer if needed, until golden and crispy. Set aside to cool.
Add the basil, chives, dill, Greek yogurt, olive oil, avocado, garlic cloves, salt, and pepper to a blender. Blend until smooth, adding a splash of water if the dressing is too thick.
Chop the remaining chives, dill, and scallions, reserving some scallions for garnish. Dice the cucumber, avocado, and snow peas and add them to a large bowl. Thaw the edamame and add it to the bowl.
Add the crispy rice and tofu to the bowl with the vegetables. Pour over the dressing and toss until everything is evenly coated.
Finish with a squeeze of lemon juice, flaky salt, and the reserved scallions.