Japanese-Style Salad


  • Makesto servings
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.

This article was originally published on Feb 01, 2011

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.