Chef's Pick
5 min.
460 cal.
2 serv.
Mild
Cook time: 5 minutes
Drain onions but do not discard liquid; add reserved liquid to a bowl then whisk in 1 tbsp oil + salt/pep; set aside
Pat tofu dry + cut into 1-inch cubes then toss with chile crisp; wash scallions, thinly slice crosswise + discard roots
Add arugula, edamame + scallions to a large bowl; toss with onion vinaigrette + divide to bowls; top each salad with chili tofu + pickled onions
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
460
32g
42
Saturated Fat
1g
5%
Trans Fat
0g
0mg
0%
290mg
13%
27g
10%
Dietary Fiber
6g
22%
Total Sugars
3g
Included 0g added sugars
0%
27g
0%
10%
10%
42%
33%
10%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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