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Chinese Tofu Chopped Salad With Orange Sesame Miso Dressing

Enjoy this crunchy, sweet, and savory salad

Fresh, crunchy, sweet, and savory — this salad has it all. All of the vegetables are either shredded or chopped small so that the sweet and tangy dressing can evenly coat each bite. The boost of protein from the tofu makes it a wonderful lunch to fuel your afternoons as well. Prepare this salad fresh, or pack as a traveling lunch to enjoy within a few hours.

This recipe is provided by Andy Boy.


For the salad:

  • 8 Ounces firm tofu
  • 1 bunch of broccoli rabe, such as Andy Boy broccoli rabe
  • 4 Cups chopped romaine
  • 1 Cup shredded carrot
  • 1 Cup shredded red cabbage
  • 1 Cup sugar snap or snow peas, sliced
  • 1/2 Cup sliced scallions
  • 4 Tablespoons slivered almonds

For the dressing:

  • 2 Tablespoons mellow white miso
  • 2 Tablespoons raw honey
  • 2 Teaspoons tahini
  • 2 Teaspoons whole grain mustard
  • 1/4 Cup plus 2 tablespoons fresh orange juice
  • 2 Tablespoons olive oil
  • 2 Teaspoons rice vinegar
  • 2 Teaspoons tamari
  • 1/2 Teaspoon sea salt


For the salad:

Preheat the oven to 350°F. Drain and rinse the block of tofu, patting dry with a few paper towels.

Slice into 32 cubes, about 1” in size, and place on a parchment-lined baking sheet. Bake in the oven for 25 to 30 minutes. Flipping once halfway through.

Transfer to the counter to cool while you prepare the salad, or let fully cool and store in an airtight container in the fridge until ready to use (will last 2 days).

Trim the broccoli rabe so you are left with only the florets, leaves, and their soft stems (about 4 loosely packed cups).

Break into bite size pieces and place in a heatproof bowl.

Bring a kettle of water to a boil on the stove and pour over the broccoli rabe. Let the rabe sit in the hot water for about 10 seconds, then drain. Pour cold water over the rabe and drain again.

Lay out the broccoli rabe pieces on a few layers of paper towels to drain while you assemble the rest of the veggies.

Add the chopped romaine (pieces should be about 1” in size) to a large mixing/serving bowl. On a large cutting board shred the carrot on a box grater, or using a mandolin.

Shred the cabbage using a mandolin, or thinly slicing with a knife into 1” pieces. Slice the sugar snap or snow peas (whichever you choose) on an angle into strips, and slice the scallions the same. Add all of the prepared veggies to the bowl with the romaine.

Give the vegetables a toss and add the baked tofu, toss again, and drizzle with the dressing. Mix well to coat with the dressing, taste, and add more salt if needed.

Divide into four bowls and top each with a tablespoon of slivered almonds. Enjoy right away. 

For the dressing:

Add all of the ingredients for the dressing to a blender and purée until smooth. Taste and adjust seasoning, if needed, and transfer to a jar. Set aside while you assemble the salad.