Asian Tofu Salad with Crunchy Ramen
and almonds / avocado / edamame

Name: Asian Tofu Salad with Crunchy Ramen
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Tbsp Vinegar, rice; 1 Tbsp Honey; 1 Tbsp Soy sauce, low-sodium; 2 Tbsp Oil, cooking; 1/2 tsp Oil, toasted sesame; 16 oz Tofu, extra-firm, 1/2" / 1.3 cm cubes (vacuum-packed preferable); 1 Tbsp Soy sauce, low-sodium; 1 Tbsp Vinegar, rice; 8 oz Cabbage, Napa, shredded; 2 stalks Celery, chopped; 2 stalks Green onions (opt), sliced, white and green parts combined; 1 cup Edamame, shelled, fresh or frozen; 1 Avocados, cubed; 1/4 cup Almonds, sliced; 1 package Noodles, dried ramen (3 oz / 85 g), crushed, seasoning packet discarded; 1 Tbsp Oil, cooking

Active: 25 Total: 45

Original GF Paleo Vegetarian

This potluck favorite has a tangy dressing and gets great crunch from dried and toasted ramen noodles (just the college-student-favorite Instant Ramen variety). This meal was last featured in 2018; we've added celery this time around for even more crunch.

Ingredients

Metric

Servings:

Sweet and Sour Vinaigrette:

Vinegar, rice - 1 Tbsp
Honey - 1 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Oil, cooking - 2 Tbsp
Oil, toasted sesame - 1/2 tsp

Asian Tofu Salad with Crunchy Ramen:

Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm cubes (vacuum-packed preferable)
Soy sauce, low-sodium - 1 Tbsp
Vinegar, rice - 1 Tbsp
Cabbage, Napa - 8 oz , shredded
Celery - 2 stalks , chopped
Green onions (opt) - 2 stalks , sliced, white and green parts combined
Edamame, shelled, fresh or frozen - 1 cup
Avocados - 1 , cubed
Almonds, sliced - 1/4 cup
Noodles, dried ramen (3 oz / 85 g) - 1 package , crushed, seasoning packet discarded
Oil, cooking - 1 Tbsp

Prep

Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
Marinate tofu - (If prepping right before cooking, get oven heating while tofu marinates.) Combine tofu with soy sauce and vinegar (portions for salad). Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
Make vinaigrette - Whisk together vinegar (portion for vinaigrette), honey, and soy sauce (portion for vinaigrette). Add cooking oil (portion for vinaigrette) and toasted sesame oil while whisking. (Can be done up to 5 days ahead)
Cabbage / Celery / Green onions (if using) - Prep as directed and combine. (Can be done up to 2 days ahead)
Edamame - If using frozen, defrost in the microwave.
Avocados - Cube avocados.

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Make

Heat oven to 350F / 177C degrees.
Spread almonds out on a sheet pan. Break dry ramen noodles into small pieces with your hands and add to the pan. (Discard any seasoning packets that came with the ramen.)
Transfer sheet pan to heated oven and toast until almonds are light golden brown, shaking pan halfway through cooking, 6 to 8 minutes.
While almonds and ramen toast, heat a nonstick pan over medium heat. Add cooking oil (portion for salad) and then tofu and marinade to heated wok. Turn tofu to cook on all sides and season with some salt and pepper as it cooks. Continue cooking until marinade coats tofu and tofu is warmed through, 5 to 8 minutes.
Combine cabbage, celery, green onions, edamame, avocados, tofu, ramen, and almonds in a large mixing bowl.
Give vinaigrette a stir and pour over salad ingredients. Toss until all ingredients are well combined. Taste and season with some salt and pepper.
Enjoy salad immediately while noodles still have their crunch!

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