Mango Miso Edamame Salad with Crispy Tofu

• portionen: 4 servings
• aktive zeit: 20 minutes
• gesamtzeit: 40 minutes

Zutaten

1/3 cup coconut aminos (can substitute reduced-sodium tamari or reduced-sodium soy sauce)

juice of 2 limes (about 4 tablespoons)

2 tablespoons pure maple syrup

2 tablespoons white miso paste

2 tablespoons toasted sesame oil

1 tablespoon chili garlic sauce

2 teaspoons grated ginger root (or 1 teaspoon ground ginger)

1 teaspoon garlic powder

1/4 teaspoon red pepper flakes (optional)

pinch of kosher salt (omit if using tamari or soy sauce)

16 -ounce block high-protein, extra-firm tofu, cut into 1/2-inch cubes

2 tablespoons tapioca flour or arrowroot starch (can substitute cornstarch)

12 ounces shelled edamame, thawed if frozen

2 ripe mangoes, pitted and diced

1 english cucumber, diced

1 red bell pepper, cored and diced

6 green onions, thinly sliced, additional for topping if desired

1/2 cup roughly chopped cilantro leaves, additional for topping if desired

sesame seeds (optional)

Anweisungen

Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.

In a jar, mix together the coconut aminos, lime juice, miso paste, maple syrup, sesame oil, chili garlic sauce, ginger, garlic, red pepper flakes (if using), and salt until combined. Pour about half (about 1/2 cup) of the sauce into a large mixing bowl and set the rest aside.

To the mixing bowl with the sauce, add the cubed tofu and tapioca flour and immediately mix to coat all of the tofu in the sauce. The tapioca flour will dissolve into the sauce as your mix. Transfer to the sheet pan and spread out, evenly spacing apart the cubes. Bake until browned and crisp, about 20 minutes, flipping the cubes once halfway through for even browning.

While the tofu bakes, assemble the salad: add the edamame, mango, cucumber, bell pepper, green onions, and cilantro to large mixing bowl (I recommend using the same mixing bowl from the tofu to reduce dishes). Pour the remaining sauce on top and mix until evenly combined. Set aside.

When the tofu is done, evenly divide the salad between four bowls and top each with the tofu (see notes for pairing with a grain base). Sprinkle each bowl with additional green onion and cilantro (if desired) and serve.

Notizen

you can add rice/couscous/quinoa as a base if wanted