extra-firm tofu, in chunks
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.
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