Inspired by a tofu salad I had a Trader Joe’s recently, I tried my hand at my own homemade version with a few tweaks to the flavor. I tried to make it somewhat Vietnamese Spring Roll-esq, so to speak. The result was a smashing success. I served it to a group of friends and they had nothing but raves. I have cravings for it on occasion. The flavors compliment each other so well.
Asian Tofu Salad
- Extra firm tofu, sliced into 1/2″ pieces
- Black sesame seeds
- Kosher or sea salt
- 3 heads butter lettuce, washed and shredded (or 2-3 bags of lettuce mix)
- 1 cup shredded carrots
- 3/4 cup shredded red cabbage
- 1/2 cup sliced green onions, discarding the whites
- 1/2 cup cilantro, hand torn
- 1 red bell pepper, sliced
- 1/2 package rice noodles (thin rice vermicelli, aka bihon noodles)
- Lowfat Sesame Ginger salad dressing (Newman’s Own Lowfat Sesame Ginger)
- Bring water to a boil in a medium size sauce pan. Add rice noodles to the water and boil for 5 minutes. Rinse with cold water and set aside.
- Dry tofu slices with a kitchen towel or paper towels and press out as much moisture as possible. Sprinkle both sides with kosher salt and black sesame seeds.
- Layer lettuce, carrots, cabbage, green onions, cilantro and bell pepper in a large salad bowl. Top with noodles and tofu.
- Serve with salad dressing on the side or toss right before serving.