How to make Chinese tofu salad?

Start by baking marinated extra firm tofu until golden and crisp. While it cooks, prepare a sesame vinaigrette using sesame oil, tamari, apple cider vinegar, ginger, and maple syrup. Shred napa and purple cabbage, slice cucumbers and carrots, and drain canned mandarin oranges. Toss the vegetables with dressing, then top with tofu, almonds, and mandarins. Serve immediately for the best crunch and flavor.

How do you prepare tofu for salad?

Use extra firm tofu and press it for at least 15 minutes to remove moisture. Slice into strips and marinate with tamari, oil, garlic powder, and ginger. Bake at 350°F for 30 minutes, flipping halfway. This technique creates tofu that holds flavor and texture — ideal for any salad bowl.

How to eat tofu salad?

Tofu salad is best enjoyed chilled or at room temperature. Toss just before serving to maintain crunch. Eat it as a main meal, light lunch, or side dish. You can also pair it with rice or wrap it in lettuce for a low-carb alternative.

What tofu to use for salad?

Always choose extra firm tofu. It holds its shape during cooking and absorbs marinades well. Softer tofu types break apart easily and won’t deliver the same chew or flavor. Pressing is essential — don’t skip this step, or you’ll end up with soggy results.

Chinese Tofu Salad with Sesame Vinaigrette

Description

Chinese Tofu Salad with Sesame Vinaigrette is bold, crisp, and satisfying. Discover the recipe and pro tips for maximum texture and flavor.

Ingredients

For the Tofu:
- 1 tablespoon sunflower oil
- 1 tablespoon tamari
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- Pinch of salt
- Dash of black pepper
- 7.5 ounces extra firm tofu, pressed and sliced into strips
For the Toasted Almonds:
- ½ cup blanched almonds
For the Sesame Vinaigrette:
- 1 garlic clove, minced
- 1 teaspoon freshly grated ginger
- 3 tablespoons apple cider vinegar
- 1 tablespoon juice from canned mandarin oranges
- ¼ cup sesame oil
- 1 tablespoon tamari
- 1 teaspoon mirin
- 1 teaspoon dark maple syrup
For the Salad:
- 2 cups shredded Napa cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 4 scallions, thinly sliced (both white and green parts)
- 2 small cucumbers, thinly sliced (such as Kirby cucumbers)
- 1 can (10 ounces) mandarin orange segments, drained

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Instructions

Prepare the Tofu:
Preheat the oven to 350°F and line a baking sheet with parchment paper. In a mixing bowl, whisk together sunflower oil, tamari, garlic powder, ground ginger, salt, and pepper. Add the tofu strips and gently toss to coat. Arrange the tofu in a single layer on the baking sheet and bake for 30 minutes, flipping halfway through.
Toast the Almonds:
While the tofu bakes, place the almonds on a separate parchment-lined baking sheet. Toast in the oven for 10–15 minutes, or until golden and fragrant. Let cool, then coarsely chop.
Make the Vinaigrette:
Combine minced garlic and grated ginger with apple cider vinegar and mandarin juice in a jar. Let sit for 15 minutes. Add sesame oil, tamari, mirin, and maple syrup. Shake well until fully blended. Shake again before each use, as the dressing may separate.
Assemble the Salad:
In a large salad bowl, combine Napa cabbage, purple cabbage, carrots, scallions, and cucumbers. Pour the dressing over the vegetables and toss to mix. Top with mandarin segments, roasted tofu, and chopped almonds. Serve fresh.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Protein-Packed Salads
Method: Baked
Cuisine: American