YOUR SOLIN GENERATED RECIPE
Chilled Tofu Salad with Sesame-Ginger Dressing
Chilled cubes of firm tofu and crisp vegetables are tossed in a zesty sesame-ginger dressing, offering a refreshing and vibrant crunch in every bite.
INGREDIENTS
7 oz firm tofu
0.5 cup shelled edamame
1 cup English cucumber
0.5 cup shredded carrots
0.5 cup red bell pepper
1 tbsp tamari
1 tbsp rice vinegar
0.5 tsp toasted sesame oil
1 tsp fresh ginger
1 clove garlic
0.5 tsp sesame seeds
1 whole green onion
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Remove the tofu from its packaging and press between paper towels for 15 minutes to remove excess moisture.
Cut the pressed tofu into uniform 1/2-inch cubes and place them in a large mixing bowl.
In a small glass jar or bowl, whisk together the tamari, rice vinegar, toasted sesame oil, grated fresh ginger, and minced garlic until emulsified.
Add the shelled edamame, sliced cucumber, shredded carrots, and diced red bell pepper to the bowl with the tofu.
Pour the dressing over the tofu and vegetables, then toss gently with a spatula to ensure everything is evenly coated.
Season the salad with sea salt and black pepper to enhance the flavors.
Top the salad with toasted sesame seeds and thinly sliced green onions.
Place the salad in the refrigerator for at least 20 minutes to allow the tofu to absorb the aromatic dressing before serving chilled.