NUTRITION

SERVINGS

INGREDIENTS

16 oz Extra firm tofu

2 cup Baby spinach

0.5 cup Fresh mango

0.25 cup Shelled edamame

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Sesame oil

0.5 tsp Red chili flakes

1 tsp Fresh ginger

0.25 cup Red bell pepper

0.25 cup Cucumber

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a small mixing bowl, whisk together the tamari, lime juice, grated fresh ginger, and red chili flakes to create the dressing.

• 3

  Heat the sesame oil in a large non-stick skillet over medium-high heat.

• 4

  Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally until all sides are golden and crisp.

• 5

  Season the tofu with sea salt and black pepper during the final minute of cooking.

• 6

  In a large salad bowl, combine the baby spinach, diced mango, edamame, sliced red bell pepper, and sliced cucumber.

• 7

  Add the warm seared tofu to the bowl and drizzle the prepared Thai chili dressing over the top.

• 8

  Toss everything gently to ensure the leaves are coated and serve immediately.