Go Back
+ servings
Salad w/ green and red cabbage, cucumbers, mandarin oranges, carrots, and baked tofu.
Print Recipe
No ratings yet

Chinese Tofu Salad with Sesame Vinaigrette

Lisa says, "I didn't come across Chinese chicken salad until I went to college in Los Angeles. I am glad I did because it has great texture - crunch from the two kinds of cabbage, lots of carrots, scallions and cucumbers - and great flavor. With well-seasoned tofu subbing for the chicken, and Mandarin oranges and toasted almonds adding texture and flavor, it's a salad that will fast become part of your regular rotation."
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Salads
Cuisine: American
Diet: Vegan
Servings: 2 servings
Calories: 679kcal



  • 1 tablespoon (15 ml) sunflower oil
  • 1 tablespoon (15 ml) tamari
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • pinch of salt and a dash of pepper
  • 7.5 ounces (213 g) extra firm tofu pressed for 10 minutes and cut into strips

Toasted Almonds

Sesame Vinaigrette

  • 1 clove garlic
  • 1 teaspoon grated ginger
  • 3 tablespoons (45 ml) apple cider vinegar
  • 1 tablespoon (15 ml) Mandarin orange juice from a can of Mandarin oranges
  • ¼ cup (60 ml) sesame oil
  • 1 tablespoon (15 ml) tamari
  • 1 teaspoon mirin
  • 1 teaspoon dark maple syrup


  • 2 cups (140 g) shredded Napa cabbage
  • 1 cup (70 g) shredded purple cabbage
  • 1 cup (110 g) shredded carrot
  • 4 scallions white and green parts, thinly sliced
  • 2 Kirby cucumbers thinly sliced
  • 1 can (10-ounces [283 g]) Mandarin oranges


  • To make the tofu, preheat the oven to 350°F (175°C, or gas mark 4). Line a half sheet pan with parchment paper.
  • Add the oil, tamari, garlic powder and ginger to a medium mixing bowl. Whisk together and season with a little salt and pepper. Add the tofu to the bowl and toss to coat the tofu well. Arrange the tofu in a single layer on the sheet pan and bake for 30 minutes.
  • At the halfway mark for the tofu, toast the almonds. Line a quarter sheet pan with parchment paper. Arrange the almonds in a single layer. Bake for 10 to 15 minutes, until the almonds have turned a few shades darker. Cool and coarsely chop.
  • In the meantime, to make the vinaigrette, add the garlic and ginger to a glass jar with a lid or to a dressing bottle. Cover with the vinegar and Mandarin orange juice, and let sit for 15 minutes to macerate. Add the oil, tamari, mirin and maple syrup. Cover the container and shake well to combine. The dressing will separate, so shake well before using.
  • To assemble the salad, add the cabbages, carrot, scallions and cucumbers to a big salad bowl. Pour the dressing over the top and toss to combine. Top with mandarin oranges, baked tofu and toasted almonds. Serve immediately.


~ Reprinted with permission from Lisa Dawn Angerame and Page Street Publishing.


Calories: 679kcal | Carbohydrates: 27g | Protein: 22g | Fat: 49g | Saturated Fat: 6g | Polyunsaturated Fat: 28g | Sodium: 1026mg | Fiber: 8g | Sugar: 10g