Tofu Edamame Salad

Name: Tofu Edamame Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 400 g firm tofu (pressed and cut into 1.5 cm cubes); 1 cup edamame (shelled, blanched and cooled); 1 pcs cucumber (medium, halved lengthwise and thinly sliced); 1 pcs carrot (medium, julienned or thinly sliced into ribbons); 3 pcs green onion (thinly sliced on the diagonal); 2 tbsp soy sauce; 1 tbsp sesame oil (toasted); 1 tbsp rice vinegar; 1 tsp ginger (peeled and finely grated); 0.5 tsp sugar; 1 pinch salt; 1 tbsp white sesame seeds (toasted, for garnish)

RATING

4.4/5(58)

TASTE SCORE

8/10

A light, protein-packed Japanese salad with silky tofu, bright green edamame, and crisp vegetables tossed in a savory sesame-soy dressing. Ready in 15 minutes, this refreshing side dish brings the clean flavors of a Tokyo izakaya right to your table.

PREP

15m

COOK

SERVES

1 CUP

259 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Press and cube the tofu.
Drain the firm tofu and wrap in a clean kitchen towel. Place a light weight on top and let it press for about 10 minutes to remove excess moisture. Unwrap and cut into 1.5 cm cubes.
prep · ~5 min
Prepare the vegetables.
If using frozen edamame, blanch in boiling water for 2 minutes, then drain and cool under cold running water. Halve the cucumber lengthwise, scoop out the seeds with a spoon, and slice thinly. Julienne the carrot into fine matchsticks. Slice the green onions diagonally.
mix · ~1 min
Whisk the sesame-soy dressing.
In a small bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, grated ginger, sugar, and salt until the sugar dissolves and the dressing is well combined.
assemble · ~2 min
Toss the salad together.
In a large mixing bowl, combine the cubed tofu, edamame, cucumber, carrot, and half the green onions. Pour the dressing over the salad and gently toss everything together using your hands or two large spoons, taking care not to break the tofu cubes.
garnish · ~1 min
Garnish and serve.
Transfer the salad to a serving bowl or individual plates. Scatter the remaining green onions and toasted white sesame seeds over the top. Serve immediately at room temperature or chilled.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Press the tofu for at least 10 minutes to prevent a watery salad.
2
Toast the sesame seeds in a dry pan until fragrant to deepen their nutty flavor.
3
Use a vegetable peeler to create carrot ribbons for a more delicate texture.
4
Remove cucumber seeds with a spoon to keep the salad crisp and not soggy.
5
Toss the salad gently with your hands to avoid crumbling the tofu cubes.
6
Make the dressing up to 3 days ahead and refrigerate; shake before using.

RECIPE VARIATIONS