This vibrant, flavorful salad combines the perfect balance of textures and tastes—savory five-spice tofu, crunchy vegetables, and a creamy almond-lime dressing that brings everything together beautifully. It’s a plant-based meal that’s satisfying enough for dinner yet perfect for meal prep lunches throughout the week.

Five-Spice Tofu & Napa Cabbage Salad

Servings 4

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Ingredients

For the Five-Spice Tofu:

1 block 14-16 oz extra-firm tofu, pressed and patted dry
1 teaspoon Chinese five-spice powder
1 teaspoon salt
Freshly ground black pepper to taste
2 teaspoons olive oil for cooking

For the Salad Base:

1 small head or 1/2 large head napa cabbage, finely shredded (about 6 cups)
2 medium carrots, julienned
2 Persian cucumbers, julienned
1 red bell pepper, thinnly sliced

For the Almond-Lime Dressing:

2 tablespoons creamy almond butter
Zest of one lime
2 tablespoons fresh lime juice
2 tablespoons rice wine vinegar
1 tablespoon maple syrup
1 tablespoon olive oil
1 teaspoon toasted sesame oil
Salt and pepper to taste

Optional Toppings

3 scallions, thinly sliced
1/2 cup fresh cilantro, roughly chopped
1 cup mandarin orange segments, fresh or canned in juice, drained
1/2 cup crispy chow mein noodles
1/4 cup roasted peanuts

Instructions

Prepare the Tofu:

Slice the pressed tofu into approximately 1/2-inch thick slices (you should get around 8 slices from one block).
In a small bowl, mix together the five-spice powder, salt, and black pepper.
Sprinkle the seasoning mixture evenly over both sides of the tofu slices.
Heat olive oil in a large pan over medium-high heat.
Add the tofu slices and cook for 3-4 minutes on each side until golden brown.
Remove from the pan and let cool slightly, then cut into strips.

Make the Dressing:

In a small bowl, whisk together the almond butter, lime zest, lime juice, rice wine vinegar, maple syrup, olive oil, and sesame oil until smooth.
Season with salt and pepper to taste.
If the dressing is too thick, add a teaspoon of water at a time until you reach your desired consistency.

Assemble the Salad:

In a large bowl, combine the shredded napa cabbage, julienned carrots, cucumber, and red bell pepper.
Pour about 3/4 of the dressing over the vegetables and toss well to coat.
Transfer the dressed vegetables to a serving platter or individual bowls.
Arrange the five-spice tofu strips on top of the vegetables.
Drizzle the remaining dressing over the tofu.
Sprinkle with desired toppings: scallions, cilantro, mandarin orange segments, crispy chow mein noodles, and peanuts.

Notes

For meal prep: Keep all components separate and assemble just before eating to maintain optimal textures.
Substitutions: Tahini or peanut butter can be used instead of almond butter. Toasted sliced almonds or crispy wonton strips can replace the chow mein noodles.