Edamame and Bean Salad with Crispy Tofu

Name: Edamame and Bean Salad with Crispy Tofu
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 (12-oz) block organic extra-firm tofu; 2 tbsp gluten-free tamari; 1 tsp sriracha or other hot sauce; 1 tbsp arrowroot powder or cornstarch; 1 tbsp avocado oil; 1 lb green beans, trimmed; 3 tbsp rice wine vinegar; 2 tbsp lime juice; 1 tbsp avocado oil; 1 tbsp gluten-free tamari; 1 tsp sesame oil; 1 garlic clove, minced; 2 tsp grated fresh ginger; 1 cup frozen edamame, thawed; 2 long red chiles, seeded; 1 bunch scallions, thinly sliced; 0.33 cup roughly chopped fresh cilantro leaves; 0.33 cup roughly chopped toasted peanuts or cashews

A vegetarian salad of blanched green beans and edamame tossed in a lime-ginger-sesame dressing and topped with arrowroot-crisped baked tofu cubes for a protein- and fiber-rich bowl.

From The Young Forever Cookbook

Prep: 30 min
Cook: 25 min
Total: 55 min
Yield: 4 servings
Category: Salad

Nutrition (estimated)

per 1 bowl

Calories: 380 kcal
Protein: 22 g
Fat: 22 g
Carbs: 26 g
Fiber: 9 g
Sugar: 7 g
Sodium: 720 mg

Ingredients

1 (12-oz) block organic extra-firm tofu
2 tbsp gluten-free tamari
1 tsp sriracha or other hot sauce
1 tbsp arrowroot powder or cornstarch
1 tbsp avocado oil
1 lb green beans, trimmed
3 tbsp rice wine vinegar
2 tbsp lime juice
1 tbsp avocado oil
1 tbsp gluten-free tamari
1 tsp sesame oil
1 garlic clove, minced
2 tsp grated fresh ginger
1 cup frozen edamame, thawed
2 long red chiles, seeded
1 bunch scallions, thinly sliced
0.33 cup roughly chopped fresh cilantro leaves
0.33 cup roughly chopped toasted peanuts or cashews

Tofu Edamame Green Beans Ginger

Instructions

Heat oven to 400°F; line a baking sheet with parchment.
Tofu: Lay slices on a clean towel, cover with another towel, and press under a heavy pan at least 15 min.
Cube the tofu. Whisk tamari and sriracha, add tofu, and marinate 10 min.
Whisk arrowroot powder and avocado oil until smooth. Toss with tofu to coat, arrange in a single layer on the sheet, and bake 20–25 min, flipping halfway, until golden.
Salad: Blanch green beans in boiling water 3 min, then shock in ice water. Drain on a paper-towel-lined tray.
Whisk vinegar, lime juice, avocado oil, tamari, sesame oil, garlic, and ginger in a large bowl. Add blanched beans and edamame; toss. Mix in chile, scallions, and cilantro. Top with crispy tofu, toasted peanuts, and sliced red chile. Serve immediately.