Mango Edamame Salad with Pan Seared Tofu


Here’s a weeknight dinner that’s sure to please the whole brood… including the cook (it takes only 30 minutes to prepare). Slightly under ripe mangos and whole kernel corn put this salad on the sweet side while fresh chopped cilantro adds a pop of freshness. The tamari-garlic tofu is slightly salty, for a nice flavor combo overall.



  • 2 cups under ripe mango (fresh or frozen), diced
  • 1 cup frozen shelled edamame, cooked & cooled to room temperature
  • 1 cup frozen corn kernels, cooked & cooled to room temperature
  • 1 jalapeno pepper, seeded and minced (optional)
  • 1/2 red bell pepper, chopped
  • 2 green onions, chopped
  • Handful fresh cilantro, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons tamari
  • Fresh cracked pepper to taste


  • 1 450g package firm tofu, cut into strips
  • 2 green onions, chopped
  • 1 large clove garlic, crushed
  • 1/3 cup tamari
  • 1/3 cup water
  • 1 tablespoon agave
  • pinch red pepper flakes (optional)
  • Fresh cracked pepper to taste


  1. Combine all the tofu ingredients – minus the tofu – in a large resealable bag. Give them a good shake to combine; add your tofu and allow to marinate while you prepare the rest of the meal. Ideally, 20 minutes or more.
  2. Make your salad dressing by combining the olive oil, rice vinegar, sesame oil and tamari. Place the remaining salad ingredients in a large bowl and toss gently with the dressing to combine.
  3. In a large nonstick skillet, heat a 1-2 tablespoons of oil over medium-high. Add your tofu strips and sear 2-3 minutes each side. Remove the tofu and turn the heat up to high. Add the leftover marinade and reduce for a couple minutes.
  4. Serve the salad and the tofu with your favorite whole grain (try buckwheat noodles or brown rice) and top with a drizzle of the marinade reduction. Enjoy!

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