YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Edamame Salad with Shredded Cabbage
Air-fried tofu and edamame tossed with shredded cabbage and a zingy ginger-lime dressing, offering a high-protein lunch with a satisfyingly crisp texture.
INGREDIENTS
100g Extra Firm Tofu, cubed
140g Liquid Egg Whites
40g Shelled Edamame
80g Shredded Green Cabbage
1 tbsp Rice Vinegar
1 tbsp Lime Juice
1 tsp Fresh Ginger, grated
PREPARATION
Press the tofu firmly between paper towels to remove excess moisture and cut into half-inch cubes.
Whisk the egg whites in a shallow bowl with the grated ginger and a pinch of sea salt.
Toss the tofu cubes in the egg white mixture until each piece is thoroughly coated.
Place the coated tofu in an air fryer basket in a single layer and cook at 400°F for 12-15 minutes until the exterior is golden and crisp.
Steam the shelled edamame for 3 minutes until bright green and tender, then set aside to cool slightly.
Combine the shredded cabbage and edamame in a large mixing bowl.
Whisk together the rice vinegar and lime juice in a small ramekin to create the dressing.
Add the crispy tofu to the cabbage mixture, drizzle with the dressing, and toss gently to combine before serving immediately.