Asian Broccoli Salad with Tofu and Peanut Dressing

Extra Virgin
  • 4 cups broccoli florets
  • 1 cup chopped broccoli stems
  • 2 carrots, thinly sliced diagonally
  • 1 cup frozen shelled edamame, thawed
  • 1 pkg (12 oz) firm tofu, drained and cubed
  • 3 green onions, sliced diagonally
  • 1 tbsp toasted sesame seeds
  • 1/2 cup chopped peanuts
  • 2 tbsp chopped fresh cilantro
  • Peanut Dressing:
  • 2 tbsp smooth peanut butter
  • 2 tbsp hot water
  • 1 tbsp soy sauce
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 2 tsp minced fresh gingerroot
  • 1 tsp brown sugar
  • 1/4 tsp salt
  • Pinch hot pepper flakes
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
    • Steam broccoli florets, broccoli stems and carrots for 3 to 5 minutes or until tender-crisp. Rinse under cold water and drain well. Transfer to large bowl along with edamame, tofu, green onions and sesame seeds. Toss with Peanut Dressing until well coated. Garnish with peanuts and cilantro.
    • Peanut Dressing: Whisk together peanut butter, hot water, soy sauce, lemon juice, garlic, ginger, brown sugar, salt and hot pepper flakes; whisk in olive oil.
    Prep Time

    17 min

    Cook Time

    3 min

    Total Time

    20 min






    Dinners & Main Dishes

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Asian

    Product: Extra Virgin


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