Mango Miso Edamame Salad with Crispy Tofu
Mango Miso Edamame Salad with Crispy Tofu
Ingredients
For the Crispy Tofu
- 1 block extra firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Miso Dressing
- 1 tablespoon white miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 lime, juiced
- 1/4 cup water
For the Salad
- 2 cups chopped kale
- 1 mango, diced
- 1 cup cooked edamame
- 1 red bell pepper, diced
- 1/4 red onion, thinly sliced
Instructions
- 1
Press the block of extra firm tofu to remove excess water. This can be done by wrapping it in paper towels and placing a heavy object on top for 10-15 minutes. Once pressed, dice the tofu into small, bite-sized cubes.
⏱️ 5 min
- 2
In a medium bowl, combine the soy sauce, rice vinegar, cornstarch, and sesame oil for the tofu marinade. Add the diced tofu to the marinade and gently mix to ensure all pieces are thoroughly coated.
⏱️ 2 min
- 3
Cook the tofu: If using an air fryer, preheat to 400°F. Arrange the marinated tofu in a single layer in the air fryer basket and cook for 15 minutes, shaking the basket halfway through, until golden and crispy. If pan-frying, heat a non-stick skillet over medium-high heat with 1 tablespoon of cooking oil (not included in ingredients) and cook the tofu for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides. Set the crispy tofu aside.
⏱️ 15 min•🌡️ 400
- 4
While the tofu cooks, prepare the miso dressing. In a separate small bowl, combine the white miso paste, rice vinegar, sesame oil, honey, grated ginger, and the juice of 1 lime. Add 1/4 cup of water and whisk well until the dressing is smooth and evenly combined.
⏱️ 5 min
- 5
In a large salad bowl, place the 2 cups of chopped kale. Massage the kale with your hands for a few moments (about 30 seconds to 1 minute) to tenderize it. This helps break down the fibers and makes the kale more palatable.
⏱️ 2 min
- 6
Add the diced mango, cooked edamame, diced red bell pepper, and thinly sliced red onion to the bowl with the massaged kale. Add the prepared crispy tofu to the salad.
⏱️ 3 min
- 7
Pour the miso dressing over all the ingredients in the salad bowl. Toss the salad thoroughly to ensure everything is well coated with the dressing.
⏱️ 1 min
- 8
Serve immediately and enjoy your vibrant and flavorful Mango Miso Edamame Salad with Crispy Tofu.
Kitchen Tools
Nutrition Facts (per serving)
Mango Miso Edamame Salad with Crispy Tofu
For the Crispy Tofu
- 1 block extra firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Miso Dressing
- 1 tablespoon white miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 lime, juiced
- 1/4 cup water
For the Salad
- 2 cups chopped kale
- 1 mango, diced
- 1 cup cooked edamame
- 1 red bell pepper, diced
- 1/4 red onion, thinly sliced
Instructions
- 1
Press the block of extra firm tofu to remove excess water. This can be done by wrapping it in paper towels and placing a heavy object on top for 10-15 minutes. Once pressed, dice the tofu into small, bite-sized cubes.
⏱️ 5 min - 2
In a medium bowl, combine the soy sauce, rice vinegar, cornstarch, and sesame oil for the tofu marinade. Add the diced tofu to the marinade and gently mix to ensure all pieces are thoroughly coated.
⏱️ 2 min - 3
Cook the tofu: If using an air fryer, preheat to 400°F. Arrange the marinated tofu in a single layer in the air fryer basket and cook for 15 minutes, shaking the basket halfway through, until golden and crispy. If pan-frying, heat a non-stick skillet over medium-high heat with 1 tablespoon of cooking oil (not included in ingredients) and cook the tofu for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides. Set the crispy tofu aside.
⏱️ 15 min•🌡️ 400 - 4
While the tofu cooks, prepare the miso dressing. In a separate small bowl, combine the white miso paste, rice vinegar, sesame oil, honey, grated ginger, and the juice of 1 lime. Add 1/4 cup of water and whisk well until the dressing is smooth and evenly combined.
⏱️ 5 min - 5
In a large salad bowl, place the 2 cups of chopped kale. Massage the kale with your hands for a few moments (about 30 seconds to 1 minute) to tenderize it. This helps break down the fibers and makes the kale more palatable.
⏱️ 2 min - 6
Add the diced mango, cooked edamame, diced red bell pepper, and thinly sliced red onion to the bowl with the massaged kale. Add the prepared crispy tofu to the salad.
⏱️ 3 min - 7
Pour the miso dressing over all the ingredients in the salad bowl. Toss the salad thoroughly to ensure everything is well coated with the dressing.
⏱️ 1 min - 8
Serve immediately and enjoy your vibrant and flavorful Mango Miso Edamame Salad with Crispy Tofu.