Breastfeeding Friendly Vegan Crispy Tofu Salad
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Learn more āIngredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp tamari
- 1 tbsp sesame oil
- 1 tbsp cornstarch
For the dressing
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- 1 tsp sriracha
For the salad
- 5 oz mixed greens
- 2 cups shredded red cabbage
- 1 english cucumber, thinly sliced
- 1 cup shelled edamame, thawed if frozen
- 2 scallions, thinly sliced
- Ā¼ cup shredded carrots
For serving
- 2 tbsp sesame seeds, toasted (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C) and line a baking sheet with parchment paper. Remove the tofu from its packaging and press it firmly between two clean kitchen towels or paper towels, placing a heavy skillet or cutting board on top, for at least 10 minutes until most of the surface moisture is absorbed.
- 2
Cut the pressed tofu into 3/4-inch cubes. In a large mixing bowl, toss the cubes with the 2 tbsp tamari and 1 tbsp sesame oil until evenly coated, then sprinkle over the cornstarch and toss again until each cube is lightly dusted.
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