For those who’re on the lookout for a vegan tackle a traditional Asian hen salad, do this crunchy mandarin tofu salad. Impressed by the traditional mandarin hen salads you’ll see on quite a lot of menus, from PF Chang’s to your native diner, this vegan mandarin salad recipe gives a more healthy take, with a boatload of crunch, taste, and diet, all packed into one highly effective salad bowl.
That includes crisp greens, like cabbage, carrots, sprouts, and inexperienced onions, with crispy pan-fried tofu, inexperienced ramen noodles, and a scrumptious Soy Sesame Dressing, this recipe is a meal-in-one. And it’s gentle in sodium, added fat, and sugars, too. This scrumptious salad recipe is ideal for a light-weight wholesome lunch (it makes 6 entrée-sized salads, which makes this recipe for Crunchy Mandarin Tofu Salad good for meal prep, too). It’s also possible to serve it as a facet for potlucks, events, and picnics. For those who use gluten-free soy sauce, this recipe can be gluten-free.
This scrumptious, nutritious Chinese language-style Crunchy Mandarin Tofu Salad is a vegan tackle a traditional Asian hen salad. You’ll love this scrumptious, wholesome mandarin salad for meal prep, lunches, picnics, events and extra!
- 1 (16-ounce package deal) extra-firm tofu, pressed (discover ways to press tofu right here)
- 1/3 cup corn starch
- ¼ teaspoon salt (non-obligatory)
- ¼ teaspoon black pepper (non-obligatory)
- 1 tablespoon vegetable oil
Soy Sesame Dressing:
- 3 cups chopped romaine lettuce
- 2 cups finely sliced or coarsely shredded pink cabbage
- 2 cups sprouts (i.e., alfalfa, mung, sunflower)
- 1 cup shredded carrots
- ½ cup chopped recent cilantro
- 4 mandarin oranges, peeled, segmented (or 15-ounce can mandarin oranges, no sugar added, drained)
- 3 inexperienced onions, sliced
- 1 package deal (about 3 ounces) inexperienced ramen noodles* (i.e., GreeNoodles, or Lotus Meals), with out spice packet
- ½ cup coarsely chopped almonds
- To make crispy tofu: Press tofu (learn the way right here) as a way to press out additional liquid. Slice into cubes. Place cornstarch, salt (non-obligatory), and black pepper in a shallow dish. Roll tofu cubes within the cornstarch combination to coat effectively.
- Warmth vegetable oil in a big skillet over medium-high warmth. Add coated tofu cubes and brown, stirring often with tongs to evenly prepare dinner, on all sides till gentle golden in coloration (about 8 minutes complete cooking time). Take away from warmth and put aside.
- To make Sesame Soy Dressing: Whisk collectively sesame oil, rice vinegar, agave syrup, soy sauce, ginger, garlic, and pink chili pepper flakes in a small dish till effectively mixed. Put aside.
- Assemble salad by inserting romaine lettuce, pink cabbage, sprouts, carrots, mandarin oranges, inexperienced onions, and cilantro in a big salad or serving bowl.
- Crush the dried inexperienced ramen noodles by making a small slit within the package deal, and crushing the package deal together with your fingers or with a rolling pin, till the noodles are damaged into small items (about 1 inch). Add to the salad bowl. Add the cooled tofu and almonds.
- Drizzle with the Sesame Soy Dressing.
- Gently toss collectively the salad elements with tongs to distribute effectively.
- Serve instantly, or retailer leftovers as much as 2 days in an hermetic container within the fridge.
- Makes 6 massive entrée-sized servings (about 2 ½ cups every).
- Prep Time: 25 minutes
- Prepare dinner Time: 8 minutes
- Class: Salad
- Delicacies: American, Asian
- Serving Measurement: 1 serving
- Energy: 313
- Sugar: 16 g
- Sodium: 628 mg
- Fats: 15 g
- Saturated Fats: 3 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 12 g
For different attention-grabbing plant-based salad recipes, try the next:
Spicy Cauliflower Salad with Cilantro
Shaved Brussel Sprout Salad with Peanuts and Papaya
Thai Salad with Carrots and Mint
Blood Orange Salad with Kale and Hazelnuts
Vegan Kale Caesar Salad
Lovely Flower Salad with Rose French dressing
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