Crispy Rice Salad with Easy Ginger Dressing (High-Protein)

0 Prep: Preheat the oven to 420F, with one rack in the top third of the oven and another rack in the middle. Set 2 baking sheets aside; if they are not nonstick, I recommend lining them with parchment paper or a reusable silicone mat.
1 Season the Rice: Add the cooked rice to a large mixing bowl and add in the oil, soy sauce, and Five Spice. Start by mixing with a spatula, but switch to your hands to fully break up all clumps of rice and make sure everything is mixed together. If your rice is older and very dry, I recommend adding 2-3 tablespoons of water to the mix to rehydrate it and make it easier to break apart. Transfer the rice to one of the baking sheets and use the back of a flat spatula to press it into a thin layer on the tray. Set Aside.
2 Season the Tofu: Add the shredded tofu to the same bowl you used for the rice and season with oil, soy sauce, and hoisin sauce. Mix well with a spatula, until combined. Transfer the tofu to the other baking sheet and use a spatula to spread it out evenly, so there is some space between the shreds.
3 Bake: Place the rice on the top rack of the oven and the tofu in the middle rack of the oven, then bake for 20 minutes. Remove from the oven, mix the rice well, then spread it out again on the baking sheet. Repeat the same process with the tofu. Return the tofu and rice to the oven, but place the tofu on the top rack and the rice in the middle this time. Bake for another 10 to 15 minutes, until the rice is crispy and brown and the tofu has crispy edges.
4 Make the Dressing: In the meantime add the oil, soy sauce, lime juice, hoisin sauce, ginger, garlic, and sesame oil to a bullet blender or high speed blender. Process for 45 to 60 seconds, until the dressing is emulsified and a light tan color. Set aside.
5 Assemble: Let the rice and tofu cool on their baking sheets for a few minutes, then add both to a large bowl (Note: do not add the rice if you are not serving immediately; see the recipe notes for more information). Top with the edamame, cucumbers, carrot, bell pepper, and onions, then pour half of the dressing on top. Mix well.
6 Serve & Store: Divide the salad between serving plates, then top with extra dressing and chili crisp, if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.