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- 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.