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

Active: 25 minTotal: 45 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. 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)
  2. 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)
  3. 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)
  4. Cabbage / Celery / Green onions (if using) - Prep as directed and combine. (Can be done up to 2 days ahead)
  5. Edamame - If using frozen, defrost in the microwave.
  6. Avocados - Cube avocados.

Make

  1. Heat oven to 350F / 177C degrees.
  2. 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.)
  3. Transfer sheet pan to heated oven and toast until almonds are light golden brown, shaking pan halfway through cooking, 6 to 8 minutes.
  4. 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.
  5. Combine cabbage, celery, green onions, edamame, avocados, tofu, ramen, and almonds in a large mixing bowl.
  6. Give vinaigrette a stir and pour over salad ingredients. Toss until all ingredients are well combined. Taste and season with some salt and pepper.
  7. Enjoy salad immediately while noodles still have their crunch!

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Reviews

This meal has 43 reviews

This was fantastic! We substituted Gardein tenders to make vegetarian, added mandarin oranges, and doubled the dressing. Textures and taste were both great. Edit: We made this again with the crispy tenders, which were even better. Highly recommend!

By: Jenn
Posted: Oct 05, 2019
Diet: Original

Love the combo of flavors - also really easy to change up with really small tweaks (warm or roasted edamame; cook the ramen noodles; etc). The vinaigrette on its own also goes great on just about anything.

By: Amanda
Posted: Sep 28, 2019
Diet: Original

I cooked the noodles because I felt my 3 year old would be more likely to eat it and I was right. Didn't toast the almonds because I prefer them raw. I always double the dressing recipes because my husband prefers extra. Next time I’ll add mandarins. I didn’t read the reviews before hand and wish I would have seen all the recommendations to do so. Still a good, easy meal!

By: Nichole
Posted: Sep 27, 2019
Diet: Original

I used regular shredded cabbage instead of napa cabbage for prep ease, and it was still delicious

By: Kate
Posted: Sep 21, 2019
Diet: Gluten-free

This was a really yummy meal. I think it was missing something though. I like the idea of mandarin oranges that a lot of people put in.

By: Catherine
Posted: Sep 20, 2019
Diet: Gluten-free

Just ok. Needs color.

By: Felice
Posted: Sep 14, 2019
Diet: Original