Japanese-Style Salad

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Japanese-Style Salad


  • extra-firm tofu , in chunks
  • baby corn
  • raw or cooked broccoli florets
  • frozen edamame , or peas
  • Japanese-style dressing , (such as Renee's Japanese Ginger Vinaigrette)


  • Toss chunks of extra-firm tofu, baby corn, raw or cooked broccoli florets, and frozen edamame or peas, with Japanese-style dressing.
  • Make ahead: Salad will keep well, covered and refrigerated, for up to 1 day.