• 1 block firm tofu
  • 1 Tbsp. olive oil
  • 1 Tbsp. low-sodium soy sauce
  • 1 cup frozen shelled edamame
  • 1/4 cup loosely packed mint leaves, roughly chopped, or more to taste
  • 1 tsp. garlic powder
  • pre-washed salad greens
  • 2 cups snow pea pods, trimmed and sliced on diagonal into
  • 3/4-inch pieces


1.Oven should be set to 204 degrees Celsius. A large baking sheet with a rim should be covered
with parchment paper and left aside. (If you don’t have parchment paper, coat a baking pan
with nonstick cooking spray.)

  1. In a colander, drain the water from the tofu. The tofu should be wrapped in multiple layers
    of paper towels and then transferred to a chopping board. Block should be placed underneath
    a baking sheet to push out extra water. Place some fresh beans, a kettle with water in it, or any
    object that is similarly heavy on top. Drain for twenty minutes.
  2. Remove the paper towels. 48 3/4-inch pieces of tofu should be cut out.
    4Sesame oil, soy sauce, and garlic powder are mixed together in a big bowl in the interim. The
    tofu chunks should be softly mixed until evenly covered.
  3. Add tofu to the ready