Cooked & Loved · by Irena Macri
Asian Cucumber Tofu Salad With Edamame Beans
NUTRITION · PER SERVING20M COOK
CAL 19%·PRO 54%
CARBS 26G28% OF CAL
7G FIBER0G ADDED0G INTRINSIC4G OTHER15G TOTAL SUGAR
FAT 22G52% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crisp, zingy salad combining cool cucumber, protein-rich tofu and edamame, dressed with a punchy peanut-sesame vinaigrette. High in fiber and protein, it requires no cooking.
mainsaladbowltofudairy freevegetarian
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Nutrition & ingredients
Ingredients
serves 2- 3 Lebanese cucumbers (about 12 oz / 350–400 grams, thinly sliced)
- 7 oz firm tofu (200 grams, diced into small cubes)
- 1 green onion (finely diced)
- ½ cup frozen edamame beans (2.5 oz / ~70 grams)
- 2 teaspoons toasted sesame seeds
- 1 tablespoon peanut butter (smooth or crunchy) (0.9 oz / 25 grams)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon chili crisp
- 1 garlic clove (minced)
- 1 teaspoon sesame oil
At a glance
PER SERVING · TIME 20M
CAL 19%·PRO 54%
CARBS 26G28% OF CAL
7G FIBER0G ADDED0G INTRINSIC4G OTHER15G TOTAL SUGAR
FAT 22G52% OF CAL
3G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 501mg
- Total sugar
- 15g
- Added sugar
- ≥9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 903mg
- Calcium
- 784mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 501MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.