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Preheat oven to 400°F.
To make the shredded tofu chicken, place the oil, soy sauce, bouillon powder, garlic powder, onion powder, and white pepper in a large bowl and mix to combine.
Add the shredded tofu to the bowl, tossing to coat.
Place the tofu on a parchment paper-lined tray and bake until golden and crisp around the edges, 25 to 30 minutes, tossing halfway through.
Remove from the oven and set aside.
Meanwhile, prepare the dressing. In a small bowl or jar, whisk together the dressing ingredients and set aside.
Next, assemble the salad. Place the lettuce, cabbage, carrots, cucumber, bell pepper, green onion, and ½ cup cilantro in a large bowl and toss to combine.
Pour in the dressing and the reserved tofu, tossing once more to ensure everything is thoroughly coated.
Set aside for 5 to 10 minutes for the flavors to meld.
Right before serving, toss once more, and garnish with crispy wonton strips and cilantro. Enjoy!