Tofu and Edamame Salad with Sesame-Ginger Dressing

Ingredients:

For the Salad:

· 1 block (14 oz) firm or extra-firm tofu, pressed and cubed

· 1 tbsp sesame oil (for pan-frying tofu)

· 1 cup shelled edamame (steamed or thawed if frozen)

· 2 cups shredded red cabbage

· 1 large carrot, julienned or grated

· 1 red bell pepper, thinly sliced

· 3 scallions, sliced

· ¼ cup chopped fresh cilantro or mint (optional)

· 2 tbsp toasted sesame seeds (optional)

· 4 cups mixed greens or baby spinach (optional, as a base)

For the Sesame-Ginger Dressing:

· 3 tbsp toasted sesame oil

· 2 tbsp rice vinegar

· 1 tbsp soy sauce (or tamari for gluten-free)

· 1 tbsp maple syrup or honey

· 1 tbsp lime juice

· 1 clove garlic, minced

· 1 tsp fresh ginger, grated

· Optional: ½ tsp chili flakes or sriracha for heat

Instructions:

1. Prepare the tofu:

· Press tofu for 10–15 minutes to remove excess water, then cut into ½-inch cubes.

· Heat 1 tbsp sesame oil in a nonstick skillet over medium heat. Cook tofu until golden and crispy on all sides (about 7–10 minutes). Set aside to cool slightly.

2. Make the dressing:

· In a bowl or jar, whisk together sesame oil, rice vinegar, soy sauce, maple syrup, lime juice, garlic, ginger, and chili (if using) until smooth.

3. Assemble the salad:

· In a large bowl, combine edamame, cabbage, carrot, bell pepper, scallions, and herbs.

· Add cooked tofu and toss gently with half of the dressing.

· Serve over mixed greens if using.

4. Garnish and serve:

· Drizzle remaining dressing over the top.

· Sprinkle with toasted sesame seeds.

· Serve immediately or chill for 20 minutes to allow flavors to meld.