Crunchy Mandarin Tofu Salad
Ingredients
Crispy Tofu
-
1
16-ounce package
extra-firm tofu, pressed
-
⅓
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
pieces
mandarin oranges, peeled, segmented
-
1
package (about 3 ounces)
green ramen noodles, without spice packet
-
½
cup
coarsely chopped almonds
Instructions
- Press the tofu to remove excess liquid and slice it into cubes. Coat the tofu cubes in a mixture of cornstarch, salt, and black pepper.
- Heat vegetable oil in a skillet and brown the tofu cubes on all sides for about 8 minutes. Remove from heat.
- Whisk together the ingredients for the Soy Sesame Dressing in a small dish and set aside.
- In a large bowl, combine the romaine lettuce, red cabbage, sprouts, carrots, mandarin oranges, green onions, and cilantro.
- Crush the green ramen noodles and add them to the salad bowl along with the cooled tofu and almonds.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition Facts (estimated)
Servings
6
Calories
313
Total fat
15g
Total carbohydrates
36g
Total protein
12g
Sodium
628mg
Cholesterol
0mg
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