• Boil the kettle. Half-fill a medium saucepan with 
boiling water.
• Add jasmine rice (see ingredients) and a pinch 
of salt and cook, uncovered, over high heat until 
tender, 12-14 minutes.
• Drain, rinse with warm water and return to 
saucepan with the soy sauce and a drizzle of olive 
oil. Stir until well combined. 

• Set your air fryer to 200°C. Spread rice evenly in a 
foil-lined air fryer basket and cook for 8 minutes, 
shaking the basket halfway through, until golden 
and crispy. Cook in batches if needed.
TIP: No air fryer? Preheat oven to 240°C/220°C 
fan-forced. Spread rice evenly on a lined oven tray. 
Bake for 20 minutes, tossing rice halfway through, 
until golden and crispy. 

• While rice is cooking, roughly shred Bambino 
wombok. 
• Thinly slice red radish into rounds.
• Slice lime into wedges. 
• Thinly slice long chilli (if using).
• Cut Japanese tofu (see ingredients) into 
2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook tofu, tossing until browned, 3-4 minutes.

• To a large bowl, add shredded Bambino wombok, 
radish and mixed salad leaves.
• Once rice is done, transfer to bowl with salad, then 
add garlic stir-fry sauce and a generous squeeze of 
lime juice. Toss to combine and season to taste with 
salt and pepper.

• Divide crispy rice Bambino wombok salad 
between bowls.
• Top with tofu and drizzle over sesame dressing. 
• Garnish with chilli and tear over coriander.
• Serve with any remaining lime wedges. Enjoy!