Korean Tofu and Edamame Salad Lunch Bowls

A protein-rich vegetarian option featuring crispy tofu, edamame, and a flavorful Korean dressing.

Ingredients

• 1 block, pressed Extra Firm Tofu
• 2 tbsp Canola Oil
• 1.5 cups, shelled Edamame
• 6 cups Mixed Greens
• 1.5 cups, sliced Mini Seedless Cucumbers
• 1 tbsp Sesame Seeds
• 2 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• 1 clove, minced Garlic
• 1/2 tsp, minced Ginger
• 1 tsp Sesame Oil
• 1/2 tsp Maple Syrup

Instructions

1. Cut the pressed tofu into cubes. Heat canola oil in a skillet and fry the tofu until golden brown and crispy. Set aside.
2. In a bowl, combine mixed greens, edamame, and sliced cucumbers.
3. For the dressing, whisk together soy sauce, rice vinegar, minced garlic, minced ginger, sesame oil, and maple syrup.
4. Assemble the salads by topping the mixed greens with crispy tofu, edamame, and cucumber. Drizzle with Korean dressing and sprinkle with sesame seeds.

Cuisine: Korean

Suitability: high protein,vegetarian

Prep Time: 15 mins

Cook Time: 20 mins

Serving Size: 3

Meal Type: lunch