CUCUMBER TOFU SALAD Ingredients For the Salad: 1 block (14–16 oz) extra-firm tofu, pressed and cubed 2 English cucumbers, sliced into bite-sized pieces 1 cup shelled edamame (cooked) 2–3 green onions, thinly sliced ¼ cup fresh cilantro, chopped 1–2 tablespoons sesame seeds, for garnish For the Dressing: 3 tablespoons low-sodium soy sauce or tamari 2 tablespoons rice vinegar 1 tablespoon sesame oil 1 tablespoon maple syrup or honey 1–2 teaspoons chili crisp or chili oil (adjust to taste) 1 garlic clove, minced 1 teaspoon fresh grated ginger
HR.UIOWA.EDU/LIVEWELL Promoting Population Health at Iowa