YOUR SOLIN GENERATED RECIPE
Garlic-Soy Tofu Salad with Mixed Greens
Pan-seared extra firm tofu cubes glazed in a savory garlic-soy reduction, tossed with crisp mixed greens and nutty hemp seeds for a vibrant crunch.
INGREDIENTS
12 oz Extra firm tofu
0.5 cup Shelled edamame
1 tbsp Nutritional yeast
1 tbsp Hemp seeds
2 cups Mixed salad greens
2 cloves Garlic
2 tbsp Tamari
1 tsp Toasted sesame oil
1 tbsp Rice vinegar
0.5 tsp Fresh ginger
0.25 tsp Red pepper flakes
PREPARATION
Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
In a small bowl, whisk together the tamari, rice vinegar, grated fresh ginger, and red pepper flakes to create the glaze.
Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear until golden brown and crispy on all sides, approximately 8 to 10 minutes.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
Pour the tamari mixture over the tofu and toss to coat, cooking for 2 minutes until the sauce thickens into a glossy glaze.
Stir in the nutritional yeast and shelled edamame, heating through for another 2 minutes until the edamame is bright green.
Place the mixed salad greens in a large serving bowl and top with the warm glazed tofu and edamame mixture.
Sprinkle with hemp seeds for added texture and serve immediately.