Crunchy Noodle and Tofu Salad

Based on other comments, I added ginger, garlic and lime juice to the dressing and it was great! I think if you separate the wet from the dry it will make a good meal prep.

This salad is a winner. Highly recommend using Napa cabbage as it has a softer (but still crunchy) texture. The dressing is perfectly balanced and doesn’t taste sweet at all. To make a meal out of it I add some fried tofu just seasoned with salt and pepper (could add chicken as well). Sesame seeds are also a nice add, black ones for a striking presentation.

Love this salad, it is great for meal-prepping work lunch salads because the cabbage and veggies stay nice and crispy even when pre-dressed. I keep any dry krispies (fried noodles, roasted walnuts or peanuts, sesame sticks, etc) separate until eating though. Great as written but also super flexible— I have used most of the add-ins/subs already mentioned in other comments to great success: edamame, avocado, cucumber, snow peas, chile crisp, lime, plus my favorite original: bean sprouts. Next time I also want to try water chestnuts, mandarin oranges, and almonds.

Everyone in my house agreed on some tweaks for next time to make this stellar. The dressing is perfect and so addictive, but there’s not enough! I only used 11oz cabbage but it was still a bit dry. Next time will cut back only slightly on the veggies, and only use maybe 1-1/2 cups chow mein noodles—2 cups was way too much IMO. Tofu and almonds will still be spot on with less veggies. Will definitely make this again.

Don’t obsess about finding the fried chow mein noodles, they are used in this dish like a crouton and are kind of blech. You can substitute anything crunchy. Trader Joe’s has mochi bites that worked really well, but even corn chips or potato chips would work in a pinch.

I’ve made this several times with different vegetables, never added crunchy noodles of any kind as the veggies are crunchy enough on their own. Fave is Napa cabbage, sliced English or snow peas, red bell pepper. I add Hodo spicy Yuba strips in place of baked tofu. I agree with those who suggest pumping dressing up a bit with grated ginger and a squeeze of lime

I followed all of the recommendations of other reviewers (added lime juice, garlic & ginger to the dressing, plus edamame) and thought this was good, but not great. Needs a little kick for me. I’ll add some red pepper flakes or a dash of hot sauce to the leftovers.

Added extra soy sauce and sriracha to the dressing, and subbed roasted peanuts for almonds. I was out of celery so subbed with cucumber, and added avocado. Delicious!

I made this exactly as written, but added radishes and orange bell pepper because I needed to use them up. This salad is absolutely delicious! And also great when the temperature and humidity are hovering around 85!

Super yummy. Great on a hot summer night. Store bought ingredients/fridge. Minimal prep. Made w a lot of grilled thinly sliced chicken breast. Broccoli slaw, green cabbage, shredded carrots scallion red onion. Forgot the chow mein noodles!! Maybe add avocado??

Wondering if anyone knows of a tasty gluten-free fried chow mein noodle? I could always try rice noodles -- not sure if they'd stay crunchy. I've never tried them uncooked.

Instead of the canned noodles, I would use wonton strips. Take a couple of wonton wrappers (the remainder freeze very well), brush lightly with toasted sesame oil, cut into strips, and bake until golden and crisp. Otherwise, this salad sounds delightful and refreshing.

Quick & easy lunch. As others suggested I added some ginger, garlic, and lime juice to the dressing and found it flavorful. I had regular tofu at home so I baked it myself at 375 with oil, soy sauce, and garlic powder.The almonds add a nice texture (I toasted them in the oven).

Loved this on a hot summer night when I really didn’t feel like turning the stove or oven on- though I did air fry the thinly sliced tofu before adding it to the salad. Also added sliced baby corn, red peppers, and mandarin oranges. Perfection! The whole family enjoyed it.

This is an excellent dressing (after I made the salad the 1st time w/peanuts instead of almonds). I’ve used up odds & ends in my fridge & pantry (leftover rice, bell peppers, broccoli slaw, garbanzo beans). Of course, you need to adapt to balance-chow mein noodles & leftover rice are too much starch together. Try!