Japanese · Lunch
Cold Tofu Salad (GLP-1)
Silken tofu cubes chilled and topped with edamame, cucumber, and a soy-sesame-ginger dressing, finished with scallion and toasted sesame seeds. Light, cold-served and quick to assemble, this Japanese-style salad leans on soy protein and fibre-rich edamame for a protein-forward, easy-to-digest plate suited to smaller appetites.
$4
12 minsPrep
3 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
331Calories
37.2gProtein
13.1gFat
18.4gCarbs
4.2gSugar
6.1gFiber
1180mgSodium
0mgChol
2.2gSat Fat
720mgPotassium
210mgCalcium
4.8mgIron
0mcgVitamin B12
9.5mgVitamin C
vegetarian
gluten-free-adaptable
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Drain silken tofu on a folded paper towel for 10 minutes to release excess water, then cube it. Grate the ginger and thinly slice the scallion.
2
Build
Arrange tofu cubes on a plate with thinly sliced cucumber and cooked edamame. Whisk soy sauce, rice vinegar, sesame oil, and ginger together until glossy.
3
Plate
Drizzle dressing over the salad, scatter toasted sesame seeds and nori strips on top, finish with sliced scallion, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz280g silken tofu
- 2/3 cup100g, shelled edamame, cooked
- 1 cup120g cucumber
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp fresh ginger
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 11 sheet nori
