NUTRITION

SERVINGS

INGREDIENTS

10 oz Firm tofu

1 large English cucumber

2 large Carrots

0.33 cup Shelled edamame

0.5 tbsp Hemp seeds

2 tbsp Rice vinegar

1 tbsp Tamari

0.25 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

PREPARATION

• 1

  Remove the tofu from the package and press between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  Heat a non-stick skillet over medium-high heat with a light spray of oil and sear the tofu cubes for 3-4 minutes per side until golden brown and crispy.

• 3

  While the tofu cooks, use a vegetable peeler to shave the cucumber and carrots into long, thin ribbons, stopping when you reach the watery core of the cucumber.

• 4

  In a small bowl, whisk together the rice vinegar, tamari, toasted sesame oil, grated fresh ginger, minced garlic, and red pepper flakes.

• 5

  Steam the shelled edamame for 2 minutes until bright green and tender.

• 6

  In a large mixing bowl, combine the cucumber ribbons, carrot ribbons, edamame, and seared tofu cubes.

• 7

  Pour the dressing over the salad and toss gently to coat all the ribbons without breaking them.

• 8

  Plate the salad and garnish with hemp seeds and a pinch of sea salt before serving.