Chinese “Chicken” Salad

Yield: 4

Chinese "Chicken" Salad

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours




  • ¼ cup rice vinegar
  • 1 Tbsp agave nectar or honey
  • 1 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • 1 heaping tsp fresh grated ginger
  • ½ tsp fresh grated garlic

Suggested Salad Ingredients

  • Shredded cabbage
  • Chopped romaine
  • Fresh mandarin oranges
  • Water chestnuts
  • Green onion
  • Cilantro
  • Fried wonton pieces
  • Sliced almonds


    Drain and press tofu. Preheat oven to 275°. Cut tofu into strips or cubes, coat in olive oil and bake for 45 minutes, flip and bake another 45 minutes (can be done ahead of time). Tofu should be golden and very firm, almost crisp on the outside. Season tofu liberally with salt and pepper. Combine dressing ingredients and set aside. Build salad based on your preferred ingredients.

Recipe Notes

Shredded chicken can easily be substituted for the tofu. Baking the tofu under low heat for an extended period of time will achieve a crisp and firm outside with a soft chewy inside texture. I have been making tofu this way for many years, and it’s by far my favorite way to prepare it. Tofu aside, this recipe is primarily about the dressing. A microplane grater is essential for tiny uniform bits of ginger and garlic that nearly melt into the oil and vinegar.


5 wines! We love this salad and plan to keep it in regular rotation.

Recipe Attempts

This recipe has been attempted by the author 5 time(s).