Crunchy Mandarin Tofu Salad

This delicious, nutritious Chinese-style Crunchy Mandarin Tofu Salad is a vegan take on a classic Asian chicken salad. You’ll love this delicious, healthy mandarin salad for meal prep, lunches, picnics, parties and more!

Crispy Tofu:

• 1 (16-ounce package) extra-firm tofu, pressed (learn how to press tofu here)
• 1/3 cup corn starch
• ¼ teaspoon salt (optional)
• ¼ teaspoon black pepper (optional)
• 1 tablespoon vegetable oil 

Soy Sesame Dressing:

• 2 tablespoons sesame oil
• 3 tablespoons rice vinegar
• 1 tablespoon agave syrup (optional)
• 3 tablespoons reduced sodium soy sauce
• 2 teaspoons freshly ground ginger
• 2 small cloves garlic, minced
• ½ teaspoon red chili pepper flakes

Salad:

• 3 cups chopped romaine lettuce 
• 2 cups finely sliced or coarsely shredded red cabbage
• 2 cups sprouts (i.e., alfalfa, mung, sunflower)
• 1 cup shredded carrots
• ½ cup chopped fresh cilantro
• 4 mandarin oranges, peeled, segmented (or 15-ounce can mandarin oranges, no sugar added, drained)
• 3 green onions, sliced
• 1 package (about 3 ounces) green ramen noodles* (i.e., GreeNoodles, or Lotus Foods), without spice packet 
• ½ cup coarsely chopped almonds

Instructions

1. To make crispy tofu: Press tofu (learn how here) in order to press out extra liquid. Slice into cubes. Place cornstarch, salt (optional), and black pepper in a shallow dish. Roll tofu cubes in the cornstarch mixture to coat well. 
2. Heat vegetable oil in a large skillet over medium-high heat. Add coated tofu cubes and brown, stirring frequently with tongs to evenly cook, on all sides until light golden in color (about 8 minutes total cooking time). Remove from heat and set aside.
3. To make Sesame Soy Dressing: Whisk together sesame oil, rice vinegar, agave syrup, soy sauce, ginger, garlic, and red chili pepper flakes in a small dish until well combined. Set aside. 
4. Assemble salad by placing romaine lettuce, red cabbage, sprouts, carrots, mandarin oranges, green onions, and cilantro in a large salad or serving bowl. 
5. Crush the dried green ramen noodles by making a small slit in the package, and crushing the package with your hands or with a rolling pin, until the noodles are broken into small pieces (about 1 inch). Add to the salad bowl. Add the cooled tofu and almonds. 
6. Drizzle with the Sesame Soy Dressing. 
7. Gently toss together the salad ingredients with tongs to distribute well.
8. Serve immediately, or store leftovers up to 2 days in an airtight container in the fridge. 
9. Makes 6 large entrée-sized servings (about 2 ½ cups each).