Edamame Tofu Salad with Sesame Chile Dressing Recipe

Edamame Tofu Salad with Sesame Chile Dressing Recipe

  • Makes: 4 Servings
  • Ready In: 38 mins
  • Prep Time: 20 mins
  • Cook Time: 18-20 mins

This well-balanced vegetarian salad is refreshing, colorful, and (most important) beautiful.

    Nutritional Information (per serving)

  • Calories: 558
  • Fat: 36g
  • Protein: 25g
  • Sodium: 522mg
  • Carbohydrates: 34g
  • Fiber: 10g
  • Sugar: 10g


  1. 4 ounces soba noodles, cooked
    1 pound firm tofu, cut in cubes, marinated and fried
    2 cups shelled edamame
    1 -2 cups shredded cabbage
    2 carrots, grated
    2 tablespoons soy sauce
    2 tablespoons apple cider vinegar
    2 cloves garlic, pressed
    5 teaspoons sugar
    2 tablespoons mirin (or sake)
    1 teaspoon grated ginger
    2 teaspoons chili sauce (Thai )
    ¼ cup olive oil
    2 tablespoons hot pepper sesame oil
    ¼ cup toasted sesame seeds


  1. Prepare salad ingredient:
    1. Cook soba noodles in boiling water 7-8 minutes and drain.
    2. Fry tofu (see Fried Tofu video).
    3. Blanch edamame 3 minutes then salt.
    4. Cut vegetables per directions.
    5. Combine all the dressing ingredients except oils in a small bowl. Drizzle olive oil and sesame oil in slowly and whisk well to incorporate.
    6. Dress cooked soba noodles with 2 tablespoons of the dressing while still warm.
    7. Arrange noodles, tofu, edamame, carrots and cabbage in separate piles on a large serving platter. Garnish noodles with the sesame seeds. Put dressing in a small pitcher. Let diners arrange foods on their plates to their preference and dress individually.

    Copyright© C. Lair, 2009

Cynthia Lair

Cynthia is an Assistant Professor and Culinary Curriculum Director at Bastyr University. She is also the host of the online cooking show Cookus Interruptus featuring over 170 recipes and the author of Feeding the Whole Family and the new Feeding the Young Athlete. Watch her TEDx talk How to Cut an Onion!

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