Asian-Flavored Edamame and Tofu Chopped Salad
This unusual salad combines edamame (fresh green soybeans) with baked tofu and crisp, finely diced veggies like bell pepper and zucchini. It goes well with Asian-style rice or noodle dishes (hot or cold), and can also be served on a bed of greens or in lettuce cups for a nice touch.
Serves: 4 to 6
- 1 cup shelled fresh or thawed frozen edamame
- 1 small zucchini, cut into 1/4-inch dice
- 1 small red or orange bell pepper, cut into 1/4-inch dice
- 2 large stalks celery, cut into 1/4-inch dice
- 4 to 5 ounces baked tofu, cut into 1/4-inch dice
- 2 to 3 scallions, thinly sliced
- 2 tablespoons dark sesame oil
- 3 to 4 tablespoons rice vinegar, to taste
- 1 to 2 tablespoons reduced-sodium soy sauce or tamari, or to taste
- Freshly ground pepper to taste
- Toasted slivered almonds, chopped cashews, or sesame seeds
for garnish, as desired, optional
- Baby spinach, baby kale, or arugula leaves as a bed,
or cup-shaped lettuce or radicchio leaves, optional
If using shelled fresh edamame, discard the pods and cook in boiling water for 10 minutes or done to your liking. If using frozen edamame, cook according to package directions, then drain and rinse in a colander until cool.
Combine the edamame with the salad ingredients and toss together. If time allows, let the dish stand at room temperature for 30 minutes or so, to allow the flavors to blend. But this isn’t entirely necessary.
Serve on its own, or over a bed of greens or in cup-shaped leaves of lettuce or radicchio.