YOUR SOLIN GENERATED RECIPE
Garlic-Soy Glazed Tofu Edamame Salad
Pan-seared tofu cubes glazed in a savory garlic-soy reduction, tossed with vibrant edamame over a crisp bed of fresh salad greens.
INGREDIENTS
8 oz Extra firm tofu
0.5 cup Shelled edamame
2 cloves Garlic
1.5 tbsp Tamari
0.25 tsp Toasted sesame oil
3 cup Mixed salad greens
1 tbsp Rice vinegar
0.25 tsp Ground ginger
0.25 tsp Red pepper flakes
PREPARATION
Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally until golden brown on all sides.
Add the frozen edamame and minced garlic to the skillet, sautéing for 3 minutes until the edamame is heated through and garlic is fragrant.
In a small bowl, whisk together the tamari, rice vinegar, ground ginger, and red pepper flakes.
Pour the sauce over the tofu mixture and toss for 1-2 minutes until the liquid reduces into a sticky glaze.
Place the mixed salad greens in a large bowl and top with the warm glazed tofu and edamame mixture.