Ingredients
Scale
- 1 14-ounce block extra-firm tofu pressed and cubed
- 1 cup shelled edamame thawed if frozen
- 1/2 cup shredded carrots
- 1/4 cup white onion finely diced
- 1/3 cup crushed cashews
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce or tamari, use gluten-free if necessary
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar or lime juice
- 1/2 teaspoon ground ginger or 1 teaspoon grated fresh ginger root
- 1 teaspoon maple syrup or honey
- 1 teaspoon olive oil
- 1 small garlic clove minced
Instructions
- Heat a skillet over medium heat and add a little oil.
- Add the cubed tofu and cook for 10 minutes, turning occasionally, until lightly golden on several sides.
- Remove from heat and let cool slightly.
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, ginger, maple syrup, olive oil, and garlic until smooth.
- Add the cooked tofu, edamame, shredded carrots, diced white onion, and crushed cashews to a large bowl.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Sprinkle with sesame seeds and serve immediately, or chill for 20–30 minutes for even more flavor.
Notes
For a spicier kick, add a pinch of red pepper flakes to the dressing.
Ensure the tofu is well-pressed to remove excess moisture for better texture.
This salad can be prepared a few hours ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.