It’s a new year so I am definitely trying to eat more salads, daily if I can since salad is a great way to get tons of veggies and lean protein into our bodies. Plus you can be so creative with salad recipes, like this Asian Tofu Crunch Salad. So easy to make, always an important factor for me and it has so many healthy ingredients. The colors of the veggies really stand out and I added in some amazing crunchy elements that I LOVE! Homemade baked wonton strips (don’t worry they take like 10 minutes to make), crunchy cashews and the crispiest tofu that I am just obsessed with. To top it all off, I made an asian tahini dressing that was just the best creamy addition to this recipe.
There are a lot things of I LOVE about this salad recipe. The one that sticks out to me the most are the baked wonton strips. Simply because I was at the store ready to buy the store-bought crispy asian noodles when I realized that I can probably make my own. At first I wasn’t sure if my idea would work so to the test kitchen I went. It only took me 10 minutes and they came out perfect. The kids ate the entire pan which happens a lot in our house since I live in a house full of boys. The wonton strips were the perfect crunchy topping for this salad.
To make the Crunchy Homemade Wonton Strips
Preheat the oven to 375 degrees.
Place a stack of store-bought egg roll wrappers on a flat surface and cut them into strips, about 1/4 of an inch wide.
Spray a baking sheet with cooking spray and spread the wonton strips out in an even layer. Spray with more cooking spray and sprinkle with salt and pepper.
Bake in the middle rack of the oven for 6-7 minutes and they are done!
The second best part of this salad? The most DELICIOUS and EASY crispy baked tofu. I make this at least twice a week and keep it on hand for salads like this one, buddha bowls and stir Frys. Check out my Easy Soba Noodle Tofu Veggie Stir Fry recipe. It’s A-MAZING!
How to make SIMPLE crispy baked tofu
First rinse and strain the tofu. I bought pre pressed, cubed tofu (such a time saver) but if you have a block of tofu then you will need to press the liquid out first by wrapping the tofu block in a clean kitchen towel and place a cast iron pan or something heavy on top to help press out the liquid. Then cut the tofu into small cubes.
Then just heat up a cast iron pan to medium heat on the stovetop with a tablespoon of sesame oil or olive oil. Add the tofu to the pan along with some salt and pepper. Toss to coat it all and let it sauté for 4-5 minutes. Toss again to make sure all sides get nice and crispy. Cook for another 4-5 minutes and it’s done.
So good and so crispy. YUM!!!
The last and final step is the make the super creamy tahini dressing and put it all together.
For the salad
- 1 block of extra firm tofu, drained, pressed and cut into small cubes
- 2 cups green cabbage, chopped
- 2 cups purple cabbage, chopped
- 1 red bell pepper, sliced into thin strips
- 1 cup shredded carrots
- 1/2 cup chopped scallions
- 1/2 cup chopped cashews
- 1/4 cup diced red onion
- 10 store-bought egg roll wrappers
- 1 - 2 tablespoons sesame oil
For the creamy tahini dressing
- 1/4 cup tahini paste
- 2 tablespoons honey or maple syrup
- 2 tablespoon roasted garlic rice wine vinegar
- 2 tablespoon sesame oil
- 1/4 cup plain greek yogurt
- 1/4 cup olive oil
- juice of 1 lemon
- 2 tablespoons water
- salt and pepper
Make the crispy baked wonton strips
- Preheat the oven to 375 degrees
- Stack the egg roll wrappers on top of one another and cut into 1/4 inch wide strips.
- Spray a baking sheet with cooking spray.
- Place the wonton strips on the baking sheet and spread them out in a single layer. Spray with more cooking spray and sprinkle with salt and pepper.
- Bake for 6-7 minutes and let cool.
Cook the super crispy tofu
- Heat up a cast iron pan to medium-high heat with a tablespoon of sesame oil.
- Add in the tofu, sprinkle with salt and pepper and toss to coat.
- Let the tofu cook, untouched for 4-5 minutes.
- Toss and cook for 4-5 more minutes to make sure all the sides of the tofu get crispy.
- Remove from the heat and let cool for a few minutes.
Make the creamy tahini dressing
- Combine all ingredients except the olive oil into a small bowl and whisk drizzling in the olive oil to emulsify. If the dressing is too thick add some water a tablespoon at a time until you reach the desired consistency.
Build the salad
- Place all of the veggies into a large bowl.
- Top the veggies with the crispy tofu, crispy baked wonton strips and cashews.
- Add in the creamy tahini dressing and toss. ENJOY!
The dressing stores great in the fridge in a mason jar for 3-4 days. When ready to use just add a little water and whisk to loosen it up before adding to your salad.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 350 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 7mg Sodium: 220mg Carbohydrates: 25g Fiber: 8g Sugar: 7g Protein: 17g