1In a large bowl, combine all salad ingredients. Set aside.
2In a separate bowl, whisk together all dressing ingredients. Set aside.
3For the tofu: In a bowl, mix together the vegetable stock, coconut sugar, toasted sesame seeds, sesame oil, tahini, rice vinegar, and red pepper flakes. Set aside.
4In a skillet over medium heat, add olive oil. Once hot, add tofu puffs and optional 5-spice powder. Stir and cook for 2 minutes.
5Add the tofu sauce to the skillet and cook until absorbed, stirring frequently to prevent burning.
6Remove tofu from heat, let it cool, and add it to the salad. Drizzle the dressing over the salad or serve it on the side.
Ingredients
1 heart of romaine, chopped
0.5 head red cabbage, chopped
1 cup edamame
1 cup cilantro, chopped (16g)
0.5 cups cashews (190g)
1 large carrot, matchsticks
4 mini sweet peppers, thinly sliced
3 mini cucumbers, sliced
3 green onions, green and white part, chopped
0.5 fresh ginger, (1.25cm)
1 cup wonton strips (110g)
0.25 cup olive oil (55g)
3 tbsp rice vinegar
2 tbsp tahini (amount depending on flavor and creaminess desired)
2 tbsp toasted sesame oil
2 tbsp low sodium soy sauce
1.5 tbsp maple syrup
2 cloves garlic, minced
0.5 in fresh ginger (1.25cm)
0.5 cup vegetable stock (120g)
2 tbsp coconut sugar
1.5 tbsp toasted sesame seeds
1 tbsp toasted sesame oil
1 tbsp tahini
1 tbsp rice vinegar
0.5 tsp red pepper flakes (more or less to taste)
1 tbsp olive oil
1 package tofu puffs, cubes cut in half (can use super firm tofu instead, cut into cubes)
0.12 tsp 5 spice powder, optional
Equipment
large bowlsmaller bowlwhisklarge skillet
Tips
Can be prepped up to 3 days in advance, holding the dressing until ready to eat.
Ingredients can be adjusted based on your preferences.
For allergen-free version, substitute tofu with cauliflower or chickpeas, edamame with white beans or omit, and soy sauce with a soy-free alternative.