Sweet & Spicy Chopped Asian Salad

Happy Meatless Mondays! In honor of such a day, I created the Colorful Asian Salad. After having its inspiration at Stephi’s on Tremont, I swapped salmon for tofu because a). last week was too hot to use the oven; b). tofu’s cheaper; and c). tofu calls for an easier prep — chop, marinade and serve. Many different textures (and colors!) come to play to make this salad. The napa cabbage is a more delicate choice from the cabbage family. It pairs well with tofu, and I’m now itching to try it in a stir fry. The juicy mango doesn’t seem like an obvious choice for a salad, but the sweetness plays off the spicy sriracha and ginger and distinct flavors from cilantro. I definitely want to make this with salmon, but I think this salad is one that’s going to pop up again and again.

Ingredients (serves 4).

• 4 c napa cabbage, washed and chopped
• 2 c rice noodles
• 1 mango, seed removed and cubed (great “how to” video by Chef Allen Susser)
• 1 avocado, cubed
• 1 c rainbow carrots, shredded
• 4 T pickled ginger
• 1 package firm tofu, cubed *
• Sesame Curry marinade (recipe here)
• Handful of slivered almonds
• Fresh cilantro to garnish (optional)
• Sriracha to taste (optional)

* NOTE: you can also use meat like chicken or salmon (it’s delish!). I went with tofu for a Meatless Monday recipe because it’s different, there’s less prep and it’s cheaper than its meat-counterparts.

Directions.

1. The night before (or at least 3-4 hours prior), place cubed tofu in sesame curry marinade (all ingredients and proportions found here). Use a shallow, covered dish to make sure marinade is evenly distributed. Refrigerate.
2. Cook rice noodles according to package directions. Cut and let cool.
3. Plate all ingredients — cabbage, rice noodles, mango, avocado, carrots, ginger and tofu. Use extra marinade as dressing if needed.
4. Top with almonds, cilantro and sriracha.
5. Enjoy!

Inspired by Stephi’s on Tremont’s Asian Salmon Salad in Boston.