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Japanese-Style Salad

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  • Makesto servings
Japanese-Style Salad

Ingredients

  • 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)

Instructions

  • 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.

This article was originally published on Feb 01, 2011

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