Mango Miso Edamame Salad with Crispy Tofu
Serves 2
Directions
- 1Whisk together soy sauce, miso paste, maple syrup, and fresh lime juice in a jar to create the dressing.
- 2Pour a portion of the dressing over the cubed tofu in a bowl, then add cornstarch and toss until coated.
- 3Spread the coated tofu onto a parchment-lined baking sheet and bake until crispy.
- 4Combine edamame, cucumber, mango, red bell pepper, green onion, and cilantro in a large bowl.
- 5Pour the remaining dressing over the salad and mix well.
- 6Assemble the bowls by layering cooked rice, the mixed salad, and the crispy baked tofu.
- 7Garnish with sesame seeds and extra fresh cilantro.
Ingredients
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 1 tbsp maple syrup
- 1 whole lime juice
- 1 block tofu, cubed
- 2 tbsp cornstarch
- 1 cup edamame
- 1 whole cucumber, diced
- 1 whole mango, diced
- 1 whole red bell pepper, diced
- 2 stalk green onion, chopped
- 1/4 cup cilantro, chopped
- 1 serving cooked rice (optional)
- 1 tsp sesame seeds (optional)
Equipment
mason jarmixing bowlbaking sheetparchment paperspatula
Tips
- Tofu can be substituted; check the caption for details.
