Crunchy Noodle and Tofu Salad

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.  

Ingredients

• 3 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon sesame oil
• 2 carrots, peeled and julienned
• 2 stalks celery, trimmed and julienned
• 12 ounces napa or green cabbage leaves, finely sliced (about 4 cups)
• 1 (7- to 8-ounce) package baked tofu, sliced
• 6 scallions, thinly sliced
• Salt and pepper
• 2 cups store-bought fried noodles (often sold as chow mein noodles)
• 0.3333333333333333 cup toasted slivered or sliced almonds (optional)

Steps

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