Asian Style Tofu and Edamame Salad
Five Spice tofu livens up this Asian style salad that stars edamame. A gingery, garlicky dressing takes the Asian flavor profile up by a few notches.
Servings
Produce
Red cabbage (Organic)
6 3 oz
Green onion
2 1 oz
Lettuce mix (Organic)
3 1.5 oz
Carrot (Organic)
5 2.5 oz
Cilantro (Organic)
1/2 0.25 oz
Protein & more
Extra firm tofu
1 0.5 Package
Edamame
4 2 oz
Cashews
1.5 0.75 oz
Pantry items
Sesame oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Chinese 5 Spice
2 1 teaspoon
Asian Salad Dressing
Tamari
2 1 tablespoon
Rice vinegar
1 0.5 tablespoon
Sesame oil
1 0.5 tablespoon
Agave
2 1 teaspoon
Minced Garlic
1 0.5 Clove
Minced Ginger
1 0.5 teaspoon
Prep ahead (optional)
a. Thinly shred red cabbage. b. Chop carrots into matchsticks. c. Chop lettuce mix bite-sized. d. Thinly slice green onion. e. Rough chop cilantro.
Instructions
1
Cook the tofu:
a. Drain and rinse extra firm tofu. Pat dry and cut into 1-2” cubes.
b. Add tofu to mixing bowl; toss with ½ tsp salt and Chinese Five Spice.
c. In large sauté pan over medium-high heat, add 1 tbsp sesame oil (or olive oil); add tofu and sear for about 1-2 minutes each side. Set aside.
2
Cook the edamame:
a. Add the edamame to a saucepan and cover with water. Bring to a boil over high heat. Reduce heat to medium and cook for 2 minutes.
b. Drain and rinse with cold water.
3
Assemble salad:
a. In a large bowl, mix together the lettuce mix (chop bite-sized), red cabbage (thinly shred), carrot (chop into matchsticks), green onion (thinly slice), blanched edamame and ½ tsp salt. Pour Asian salad dressing over the salad and toss to coat.
4
Serve:
a. Heat a small saute pan over medium heat. Add the cashews. Saute for 1-2 minutes, stirring regularly, or until golden. Watch closely.
b. Divide salad amongst bowls. Top with five spice tofu and cashews. Garnish with cilantro (rough chop). Enjoy!
Chef's notes
If you don't like tofu, you can try this recipe with tempeh or seitan.
This recipe has been adapted from Taste
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA