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Greatest plates · Salad
Chinese No-Chicken Salad with Sesame Vinaigrette
Shredded tofu, browned hard in a hot pan until the edges go crisp and savoury, over a great heap of wombok, red cabbage and carrot. The trick is the cheese grater — tofu shredded rather than cubed catches the pan on every surface and stops eating like tofu.
Serves 4Prep 20 minCook 10 minSaladplant
Containsgluten · nuts · soy · sesame
KalaPlate adaptationAdapted from Life-Changing Salads by Danielle Brown, HealthyGirl Kitchen
Protein 19%Carbs 20%Fat 61%
About 503 kcal a serve — 25 g protein, 26 g carbs, 35 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Shred and brown the tofu
TofuShred the tofu on the coarse side of a box grater, exactly as you would a block of cheddar. Heat the olive oil in a large non-stick pan over medium-high and spread the tofu out in it. Leave it alone for three or four minutes before you stir — the browning only happens where the tofu touches metal. Season with the salt and pepper, keep going until the shreds are golden and squeaky, then tip onto a plate to cool.
In the frying panTofu →
8 min
Whisk the sesame vinaigrette
DressingWhisk the avocado oil, sesame oil, rice vinegar, garlic, ginger, soy sauce and maple syrup together in a small bowl until it goes cloudy and thick, then stir the sesame seeds through.
In the bowlDressing →
5 min
Build and toss
TossPile the cos, wombok, red cabbage, carrot, spring onion, bean sprouts and mandarin segments into your largest bowl. Add the cooled tofu and the almonds, pour the dressing over and toss with tongs until every shred is coated.
In the bowlToss →
5 min
Cook's noteThe crunch here is the almonds and sesame — the book scatters crispy fried noodles over the top as well, and they are worth buying if you can find them.
Estimated per serve
503 kcal · 25 g protein · 26 g carbs · 35 g fatestimates, within ~10%
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