Even if you think you hate tofu, or if you’ve never cooked quinoa, do try this salad. Together, the quinoa and tofu offer a variety of chewy textures, which get a refreshing lift of flavor from ginger, rice vinegar, and daikon radish. It’s also a favorite among the staff at the Market; the wallop of protein offers steady fuel for working a hectic shift!

　　

Ingredients

serves 6 to 8

　　1/2 cup grated daikon radish (from a 2-inch chunk)

　　1/2 cup rice vinegar, more as needed

　　Kosher salt

　　1 cup (6 ounces) uncooked red quinoa (white is fine too, but isn’t as pretty)

　　2 tablespoons soy sauce, more as needed

　　2 tablespoons finely grated ginger

　　1 tablespoon grapeseed or other neutral oil

　　1 tablespoon toasted sesame oil

　　1/2 teaspoon Asian chile-garlic paste or sriracha

　　16 ounces baked or smoked tofu, diced

　　1 cup frozen shelled edamame beans, thawed

　　2 scallions, thinly sliced

　　

Step 1

In a small bowl, combine the daikon radish with 2 tablespoons of the rice vinegar. Set aside to marinate while you cook the quinoa.

　　

Step 2

Bring a large pot of well-salted water to a boil over high heat. Add the quinoa, give it a good stir, and cook until the grains are plump and just tender, about 15 minutes. Drain in a fine-holed colander and spread on a large plate or rimmed baking sheet to speed cooling.

　　

Step 3

In a large bowl, whisk together the remaining 6 tablespoons rice vinegar and the soy sauce, ginger, grapeseed oil, sesame oil, and chile-garlic paste. Add the quinoa, tofu, edamame, and scallions. Drain the pickled daikon, reserving the liquid, and add to the bowl as well. Toss gently to combine. Taste and add more soy sauce or some of the reserved rice vinegar as needed.

　　

NOTE

Step 4

You can make this sturdy salad a day ahead of time, but for best results, reserve the scallions and add them closer to serving time (within an hour or two is fine).

　　Bi-Rite Market's Eat Good Food