full recipe below👇🏼 i love the classic chinese chicken salad but this is my own spin with crispy tofu instead, making it plantbased 🥗💕

For the salad base:

2 cups chopped little gem or romaine

2 carrots, shredded

¼ small red cabbage or Napa cabbage, shredded 3 destemmed kale stems, shredded

2 scallions, sliced

1 packed cup chopped cilantro

Toppings: toasted cashews and extra cilantro

For the miso mustard sesame dressing:

2 tbsp miso paste

2 tsp Dijon mustard

2 tosp rice vinegar

1 tosp maple syrup

1 tsp toasted sesame oil

2 to 4 tbsp warm water, to thin

Whisk everything together until smooth and creamy. Start with 2 tablespoons of water and add more as needed to get your desired texture. Taste and adjust, add a little more maple syrup or vinegar if you want more sweetness or tang.

For the crispy tofu:

1 block extra firm tofu, pressed and cubed

1 tosp tamari or coconut aminos

1 tsp toasted sesame oil

½ tsp garlic powder

½ tsp onion powder

Toss tofu with the seasonings and marinate for 10 to 15 minutes. Bake or air-fry at 400°F for 15 to 20 minutes, flipping halfway, or pan-fry until golden and crispy on the edges.

To assemble:

Add your salad base to a big bowl. Top with the crispy tofu, drizzle generously with the dressing, and finish with cashews and extra cilantro. So crunchy, satisfying, and perfect for lunch or dinner. NOTE: let the tofu cool slightly before adding it to the salad so it doesn't wilt the greens.