Japanese Tofu and Edamame Salad with Soy Ginger Sauce

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Japanese Tofu and Edamame Salad with Soy Ginger Sauce

There’s nothing better than a light and delicious cold noodle salad as a great side dish or as your main course on a hot day. This recipe really delivers on a tasty and filling but not heavy meal with delicious textures from the fresh vegetables. Also fun one to make with kids. Let them help mix all the ingredients together to make this yummy salad.

  • 1 package Annie Chun's Organic Soy Ginger Asian Meal Starter (or substitute with 3 TBSP Annie Chun’s Shiitake Soy Ginger Sauce and 1 package of Annie Chun’s Soba Noodles)
  • 1 TBSP sesame oil
  • 1 cup prewashed spinach leaves
  • 2/3 cup pan-fried or fried tofu cut into 1 inch cubes
  • 1/2 cup shelled edamame beans
  • 1/2 small red onion, thinly sliced
  • 1/2 cup apple, thinly sliced
  • 1/2 cup bean sprouts

 

  1. Cook noodles as directed on package; rinse with cold water and drain well.
  2. Add sesame oil to keep noodles from sticking.
  3. Then add sauce packet and remaining ingredients except bean sprouts to noodles.
  4. Toss until all ingredients are well mixed.
  5. Garnish with bean sprouts.
  6. Serve chilled or at room temperature.
Serves 2