This unusual salad combines edamame (fresh green soybeans) with baked tofu and crisp, finely chopped 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, in lettuce cups, or stuffed into raw bell peppers for a nice touch. The Asian-inspired flavors of this edamame and tofu chopped salad are sure to be a hit. Photos by Evan Atlas.
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
For serving (all optional):
- Baby spinach, baby kale, or arugula leaves as a bed;
cup-shaped lettuce or radicchio leaves; or stemmed and pitted bell pepper halves
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, in cup-shaped leaves of lettuce or radicchio, or in bell pepper halves as suggested.