Sesame-Ginger Tofu & Edamame Salad

Crisp-edged tofu and edamame bring substance to this colorful green bowl. A punchy ginger-sesame dressing ties together sweet carrot, crunchy cabbage and cool cucumber.

Serves: 2 · Prep: 20 minutes · Cook: 15 minutes · Total: 35 minutes

Greens: Baby spinach, Baby kale
Protein: Tofu, Edamame, Sesame seeds

For the Salad

• 300 g extra-firm tofu, drained and patted thoroughly dry
• 2 tsp neutral oil
• 1 tsp reduced-sodium soy sauce
• 1 cup frozen shelled edamame (about 150 g)
• 3 cups baby spinach (about 90 g)
• 2 cups baby kale (about 60 g)
• 1 cup shredded red cabbage (about 70 g)
• 1 medium carrot, peeled into ribbons
• 1 cup sliced cucumber (about 120 g)
• 2 scallions, thinly sliced
• 2 tsp toasted sesame seeds

For the Ginger-Sesame Dressing

• 1 tbsp reduced-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp fresh lime juice
• 2 tsp toasted sesame oil
• 2 tsp maple syrup
• 2 tsp finely grated fresh ginger
• 1 tbsp water

Method

1. Cut the dry tofu into 2 cm cubes. Heat the neutral oil in a nonstick skillet over medium-high heat. Cook tofu for 10-12 minutes, turning several times, until golden on multiple sides. Add 1 tsp soy sauce and toss for 30 seconds.
2. Meanwhile, cook the edamame according to its package instructions. Drain, rinse under cool water and drain well.
3. Whisk all dressing ingredients together.
4. Divide the spinach, kale, cabbage, carrot and cucumber between two bowls. Add tofu and edamame, then the dressing. Finish with scallions and sesame seeds.

Tip

Use extra-firm tofu and blot it well so the surface browns. Choose certified gluten-free tamari if a gluten-free variation is needed.

Allergens

Soy, Sesame, Wheat (standard soy sauce)