Crunchy Mandarin Tofu Salad – Sharon Palmer, The Plant Powered Dietitian

If you might be in search of a vegan tackle a vintage Asian hen salad, do that crunchy mandarin tofu salad. Inspired by way of the vintage mandarin hen salads you can see on quite a lot of menus, from PF Chang’s for your native diner, this vegan mandarin salad recipe supplies a more healthy take, with a boatload of crunch, taste, and vitamin, all packed into one. To set up robust salad bowl.

Featuring 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 is mild in sodium, added fat, and sugars, too. This scrumptious salad recipe is best possible for a mild wholesome lunch (it makes 6 entrée-sized salads, which makes this recipe for Crunchy Mandarin Tofu Salad best possible for meal prep, too). You too can serve it as a facet for potlucks, events, and picnics. If you employ gluten-free soy sauce, this recipe may be gluten-free.


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This scrumptious, nutritious Chinese-style Crunchy Mandarin Tofu Salad is a vegan tackle a vintage Asian hen salad. You’ll love this scrumptious, wholesome mandarin salad for meal prep, lunches, picnics, events and extra!

Crispy Tofu:

  • 1 (16-ounce bundle) extra-firm tofupressed (discover ways to press tofu right here,
  • ½ cup corn starch
  • ½ teaspoon salt (not obligatory)
  • ½ teaspoon black pepper (not obligatory)
  • 1 tablespoon vegetable oil

Soy Sesame Dressing:


  • 3 cups chopped romaine lettuce
  • 2 cups finely sliced ​​or coarsely shredded purple cabbage
  • 2 cups sprouts (ie, alfalfa, mung, sunflower)
  • 1 cup shredded carrots
  • ½ cup chopped cilantro
  • 4 mandarin oranges, peeled, segmented (or 15-ounce can mandarin orangesno sugar added, tired)
  • 3 inexperienced onions, sliced
  • 1 bundle (about 3 ozinexperienced ramen noodles* (ie, Gree Noodlesor Lotus Foodswith out spice packet
  • ½ cup coarsely chopped almonds

  1. To make crispy tofu: Press tofu (find out how right here) so as to press out extra liquid. Slice into cubes. Place cornstarch, salt (not obligatory), and black pepper in a shallow dish. Roll tofu cubes within the cornstarch combination to coat neatly.
  2. Heat vegetable oil in a skillet over medium-high warmth. Add lined tofu cubes and brown, stirring incessantly with tongs to cook dinner flippantly, on each side till mild golden in colour (about 8 mins general cooking time). Remove from warmth and put aside.
  3. To make Sesame Soy Dressing: Whisk in combination sesame oil, rice vinegar, agave syrup, soy sauce, ginger, garlic, and purple chili pepper flakes in a small dish till neatly mixed. To set up it.
  4. Assemble salad by way of striking romaine lettuce, purple cabbage, sprouts, carrots, mandarin oranges, inexperienced onions, and cilantro in a big salad or serving bowl.
  5. Crush the dried inexperienced ramen noodles by way of creating a small slit within the bundle, and crushing the bundle together with your arms 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.
  6. Drizzle with the Sesame Soy Dressing.
  7. Gently toss in combination the salad substances with tongs to distribute neatly.
  8. Serve instantly, or retailer leftovers as much as 2 days in an hermetic container within the refrigerator.
  9. Makes 6 massive entrée-sized servings (about 2 ½ cups every).

  • Prep Time: 25 mins
  • Cook Time: 8 mins
  • Category: Lettuce
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 313
  • Sugar: 16g
  • sodium: 628 mg
  • Fat: 15 grams
  • Saturated Fat: 3 grams
  • Carbohydrates: 36 grams
  • Fiber: 6 grams
  • Protein: 12 grams

For different attention-grabbing plant-based salad recipes, take a look at 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
Beautiful Flower Salad with Rose Vinaigrette

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