A healthy delicious recipe for Sesame Cabbage Noodle Salad with Tofu ( or chicken) that can be made ahead- perfect for meals on the go or workweek lunches!
Set water to boil for the noodles.
Decide what tofu or chicken option you want to use and start that process. ( see notes)
Thinly slice the cabbage and add it to a big bowl. Add the scallions, red onion and cilantro and toss.
Whisk the dressing ingredients together in a small bowl and toss with the cabbage.
Soak the noodles in the hot water ( turn heat off) for 1-2 minutes, stirring until just pliable. Do not boil the noodles! Just let them get tender and pliable. Al dente is perfect, they will get softer in the salad. Rinse with cold water, until they feel very cold. Drain well and add to the cabbage salad. Toss.
If adding tofu, you can purchase pre-baked tofu – or either pan-sear it or bake your tofu at home. If baking, I use a marinade of equal parts soy sauce ( or GF liquid Amino) and either sesame oil or olive oil. Cut into cubes. Toss lightly with marinade. Bake on parchment in a 400F oven for 25-35 minutes, until a little crispy. Add a little sriracha or chili flakes to the marinade if you like, for heat.
To sear, just sauté in a large pan, in a little hot olive or peanut or coconut oil – seasoned with salt and pepper – sear until most sides are golden. Sometimes I’ll add a a smashed garlic clove to the hot oil, to infuse it before cooking the tofu. If you like extra crispy tofu, coat it in cornstarch first.
If using chicken, leftover rotisserie would work great here, shredded into small bites. Or simple seared chicken breast.
Keywords: noodle salad, asian cabbage salad, asian noodle salad, vegan noodle salad, tofu noodle salad, crispy tofu