Crunchy Noodle and Tofu Salad

By Hetty Lui McKinnon

Published May 29, 2024

Crunchy Noodle and Tofu Salad
Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
5(472)
Comments
Read comments

With crisp noodles and vegetables coated in a tangy dressing, this salad is reminiscent of the ubiquitous Chinese chicken salad, which isn’t actually Chinese in origin. Stripped of the chicken and given a more accurate name, this vegan take is a fresh salad with lots of textures and no active cooking. Fridge stalwarts carrot and celery combine with robust cabbage to provide heart and heft, while store-bought crispy fried noodles (sometimes sold as chow mein noodles) bring mouth-watering crunch. (They’re worth keeping in your pantry to use as a fun, effortless topper for salads or soups.) Another store-bought timesaver is baked tofu, which has already been marinated and baked, and is ready to use straight from the packet. It often comes in several flavors, and any of them will work for this recipe. The dressing is sweet, savory and acidic, and can be easily adjusted to your liking. Maple syrup adds richness, but honey, agave or sugar would all make suitable substitutes.  

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Ingredients

Yield:4 servings

    For the Dressing

    • 3tablespoons rice vinegar
    • 2tablespoons maple syrup
    • 2tablespoons extra-virgin olive oil
    • 1tablespoon soy sauce or tamari
    • 1tablespoon sesame oil

    For the Salad

    • 2carrots, peeled and julienned
    • 2stalks celery, trimmed and julienned
    • 12ounces napa or green cabbage leaves, finely sliced (about 4 cups)
    • 1(7- to 8-ounce) package baked tofu, sliced
    • 6scallions, thinly sliced
    • Salt and pepper
    • 2cups store-bought fried noodles (often sold as chow mein noodles)
    • ⅓cup toasted slivered or sliced almonds (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

325 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 34 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 11 grams protein; 643 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing: Whisk together the rice vinegar, maple syrup, olive oil, soy sauce and sesame oil in a small bowl. Taste and season with salt and pepper. Set aside.

  2. Step 2

    Place the carrots, celery, cabbage, tofu and scallions in a large serving bowl. Add the dressing and toss well to combine. Taste and season accordingly with salt and pepper.

  3. Step 3

    When ready to eat, add the fried noodles and almonds, if using, and toss again. Serve immediately.

Ratings

5 out of 5
472 user ratings
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Comments

Lisa

This was delicious, even before I added the chow mein noodles. I used Trader Joe’s teriyaki baked tofu, and I added their refrigerated cooked edamame, as well as some cilantro. Always so happy to see vegan dishes in NYT, especially when they are Hetty’s. She’s a gem.

Bee7

I forgot to add the maple syrup and it was delicious. Everyone agreed that this salad doesn't need any added sweetness. I added one minced garlic clove, a small piece of ginger also minced, a dash of chili oil and a splash of fresh lime juice to the dressing. I topped the salad with chopped fresh cilantro and peanuts instead of almonds at the end and kept the fried noodles in a separate bowl for everyone to add as many as they wanted to.

Laurie

On first try, the dressing was a bit bland. Second time, added some ginger and more tamari, and that did the trick!

Lisa

Is this calling for regular rice vinegar or seasoned rice vinegar? I’m wondering if the people who used seasoned rice vinegar decided against the maple syrup because it is already sweet.

Andrea

This was delicious — I made a solo portion of it yesterday when my husband was out of town, and today I’m making it for us again. Took notes from other comments and added garlic, ginger, chili crisp, and lime to the dressing. I crisped up some old rice in a little sesame oil in lieu of the fried noodles (I also added some broken pretzel sticks for additional crunch). A perfect summer recipe.

Jayna

DELISH. Used salted sunflower seeds rather than almonds, added edamame for extra protein. Whole family loved it.

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