Name: Mango Miso Edamame Salad with Crispy Tofu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1/3 cup coconut aminos (can substitute reduced-sodium tamari or reduced-sodium soy sauce); juice of 2 limes (about 4 tablespoons); 2 tablespoons pure maple syrup; 2 tablespoons white miso paste; 2 tablespoons toasted sesame oil; 1 tablespoon chili garlic sauce; 2 teaspoons grated ginger root (or 1 teaspoon ground ginger); 1 teaspoon garlic powder; 1/4 teaspoon red pepper flakes (optional); pinch of kosher salt (omit if using tamari or soy sauce); 16 -ounce block high-protein, extra-firm tofu, cut into 1/2-inch cubes; 2 tablespoons tapioca flour or arrowroot starch (can substitute cornstarch); 12 ounces shelled edamame, thawed if frozen; 2 ripe mangoes, pitted and diced; 1 english cucumber, diced; 1 red bell pepper, cored and diced; 6 green onions, thinly sliced, additional for topping if desired; 1/2 cup roughly chopped cilantro leaves, additional for topping if desired; sesame seeds (optional)

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The perfect light summer dinner, this Mango Miso Edamame Salad with Crispy Tofu comes together quickly for an easy weeknight meal. Everything gets coated in a rich miso sauce that doubles as our salad dressing and tofu marinade. Packed with protein and fiber, yet checks all the boxes for potential food restrictions as this meal is gluten-free, dairy-free, nut-safe, vegetarian, AND vegan!! Perfect for serving guests or enjoying on your own, this flavor-packed dinner is one you can enjoy over and over with various proteins like chicken, salmon, or shrimp! Featured in week 2 of the July Meal Prep Plan and is the opening recipe for my 2026 summer series highlighting 30 minute meals, with 20 grams of protein, and 10 grams of fiber!

overhead shot of plated dish of Mango Miso Edamame Salad with Crispy Tofu

two bowls of Mango Miso Edamame Salad with Crispy Tofu topped with cilantro and green onion and sesame seeds

overhead photo of ingredients including tofu, edamame, green onion, cucumber, mango, ginger, chili sauce, sesame oil and more

Mango Miso Edamame Salad with Crispy Tofu Ingredient Notes:

Tofu: I recommend high-protein, extra-firm tofu for this recipe because you will not need to press your block of tofu. If you want to use regular firm or extra-firm tofu instead, I recommend pressing the tofu block for at least 20 minutes before dicing it to remove excess moisture.

Mango: I love adding fresh fruit to a scoopable salad for just that touch of sweetness in every bite. You can also use pineapple, or peaches here for a different variation. Pro tip: cut either side of your mango length wise in a C shape, avoiding the pit. Then cut a checkered pattern into the fruit side of each half, slicing all the way down just to the skin. Flip the halves inside out to reveal your cubed mango, and cut off your perfect bite-sized pieces.

Miso paste: White miso paste brings an irresistible umami richness to the sauce, making the entire salad taste more complex and flavorful. Its mild, slightly sweet profile pairs perfectly with the touch of spice and heat from the fresh ginger and chili garlic sauce. It’s an affordable, long-lasting ingredient that instantly upgrades any summer recipe.

Edamame: Edamame adds a boost of plant-based protein and a satisfying bite to the salad. These young soybeans have a mild, slightly sweet flavor and firm texture that stands up well to the bold miso sauce. They’re easy to find in the frozen aisle—just thaw before mixing in. Their green hue also adds color and freshness to the finished dish.

cubed tofu in a bowl of miso sauce topped with tapioca flour

miso sauce being poured over segmented salad ingredients

crispy tofu laid out on sheet pan covered in parchment paper

Mango Miso Edamame Salad with Crispy Tofu

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

FOR THE SAUCE
1/3 cup coconut aminos (can substitute reduced-sodium tamari or reduced-sodium soy sauce)
juice of 2 limes (about 4 tablespoons)
2 tablespoons pure maple syrup
2 tablespoons white miso paste
2 tablespoons toasted sesame oil
1 tablespoon chili garlic sauce
2 teaspoons grated ginger root (or 1 teaspoon ground ginger)
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
pinch of kosher salt (omit if using tamari or soy sauce)
FOR THE TOFU
16 -ounce block high-protein, extra-firm tofu, cut into 1/2-inch cubes
2 tablespoons tapioca flour or arrowroot starch (can substitute cornstarch)
FOR THE SALAD
12 ounces shelled edamame, thawed if frozen
2 ripe mangoes, pitted and diced
1 english cucumber, diced
1 red bell pepper, cored and diced
6 green onions, thinly sliced, additional for topping if desired
1/2 cup roughly chopped cilantro leaves, additional for topping if desired
sesame seeds (optional)

Directions

Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.
In a jar, mix together the coconut aminos, lime juice, miso paste, maple syrup, sesame oil, chili garlic sauce, ginger, garlic, red pepper flakes (if using), and salt until combined. Pour about half (about 1/2 cup) of the sauce into a large mixing bowl and set the rest aside.
To the mixing bowl with the sauce, add the cubed tofu and tapioca flour and immediately mix to coat all of the tofu in the sauce. The tapioca flour will dissolve into the sauce as your mix. Transfer to the sheet pan and spread out, evenly spacing apart the cubes. Bake until browned and crisp, about 20 minutes, flipping the cubes once halfway through for even browning.
While the tofu bakes, assemble the salad: add the edamame, mango, cucumber, bell pepper, green onions, and cilantro to large mixing bowl (I recommend using the same mixing bowl from the tofu to reduce dishes). Pour the remaining sauce on top and mix until evenly combined. Set aside.
When the tofu is done, evenly divide the salad between four bowls and top each with the tofu (see notes for pairing with a grain base). Sprinkle each bowl with additional green onion and cilantro (if desired) and serve.

Notes

Storage: For best results, refrigerate the tofu and salad in separate sealed containers for up to 4 days. You can store the tofu and salad together, if you’re okay with the salad being heated or eating the tofu cold.
Reheating: To reheat the tofu, microwave until warmed, about 2 minutes. Alternatively, return to a sheet pan and bake at 425F or air fry until crisp, about 8 minutes for the oven or 4 minutes for the air fryer.
Bulk it up: To make this recipe stretch even further, you can serve the salad and tofu over cooked jasmine rice, brown rice, quinoa, or couscous. Prepare 1 cup according to package instructions after step 1.
Not a fan of tofu? Swap it with 1 1/2 pounds of boneless, skinless chicken thighs, diced into 1-inch pieces.
I recommend high-protein, extra-firm tofu for this recipe because you will not need to press your block of tofu. If you want to use regular firm or extra-firm tofu instead, I recommend pressing the tofu block for at least 20 minutes before dicing it to remove excess moisture.