The Hanoi-to-Havana Citrus-Mojo Crispy Tofu & Quick-Pickled Onion Edamame Bowl
Welcome back to my cutting board, a.k.a. our departure gate! Tonight, we are taking a Meatless Monday flight from the vibrant streets of Hanoi straight to the sunny coasts of Havana. This dinner bowl marries the deeply satisfying crunch of cornstarch-crisped tofu and plump edamame with a citrusy, cumin-laced mojo dressing that I literally want to drink straight from the mason jar.
Save a copy to your collection for editing
Timeline
Ingredients
- 1 medium red onion, thinly sliced(Sliced as thin as you can get it for a faster pickle)
- 1/4 cup apple cider vinegar(For quick-pickling)
- 1/2 tsp kosher salt(Divided use)
- 1 14-oz block extra-firm tofu, pressed and cubed(Press for at least 15 minutes before cubing to ensure maximum crispiness)
- 2 tbsp cornstarch(The secret to an ultra-crunchy crust)
- 2 tbsp olive oil(For pan-frying)
- 1/4 cup orange juice(Fresh squeezed if you have the time!)
- 3 tbsp lime juice(About 2 limes worth)
- 2 tbsp soy sauce(Use tamari if you need it to be gluten-free)
- 1/4 cup olive oil(For the dressing)
- 2 cloves garlic, minced
- 1 tsp ground cumin(Brings that warm, earthy Havana magic)
- 4 cups shredded mixed cabbage(A mix of red and green cabbage for crunch and color)
- 1 1/2 cups shelled edamame(Thawed if frozen)
- 1 cup loosely packed fresh mint(Roughly torn, stems removed)
- 1 cup loosely packed fresh cilantro(Roughly chopped, tender stems are fine)
Instructions
- 1
Let's get our quick-pickle going first so those onions have time to get neon pink and tangy. In a small bowl, toss 1 medium red onion, thinly sliced with 1/4 cup apple cider vinegar and 1/4 tsp kosher salt. Massage it briefly with your hands, then set it aside on the counter to work its magic.
3 min
Tip: Massaging the onions gently breaks down their cell walls, speeding up the pickling process immensely!
- 2
Next up, the tofu! Take 1 14-oz block extra-firm tofu, pressed and cubed and place it in a medium bowl. Sprinkle over 2 tbsp cornstarch and the remaining 1/4 tsp kosher salt. Toss gently until every little cube looks like it's dusted in a light, powdery snow. This is the absolute best low-effort trick for maximum crunch.
3 min
Tip: Don't over-toss or the tofu will start to crumble. Just a gentle flipping motion with the bowl works best.
- 3
Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering, add your cornstarch-dusted tofu in an even layer. Let it sizzle undisturbed for 2-3 minutes per side until deeply golden and crispy all over. Treat it like a steak—don't fuss with it too much!
10 min
Tip: Don't crowd the pan! The tofu needs space so the moisture can evaporate, letting the cornstarch create a beautiful crust.
- 4
While the tofu is getting crispy, let's shake up our dressing. Grab your trusty mason jar and add 1/4 cup orange juice, 3 tbsp lime juice, 2 tbsp soy sauce, 1/4 cup olive oil, 2 cloves garlic, minced, and 1 tsp ground cumin. Seal the lid tightly and shake it like you're mixing a cocktail on a Friday night!
3 min
Tip: If your jar leaks, you can totally just whisk this vigorously in a bowl. The soy sauce acts as a gorgeous bridge between the Cuban mojo flavors and the Asian-inspired salad base.
- 5
Time to build our vibrant green base. In your largest serving bowl, toss together 4 cups shredded mixed cabbage, 1 1/2 cups shelled edamame, 1 cup loosely packed fresh mint, and 1 cup loosely packed fresh cilantro.
3 min
Tip: I always leave the herb leaves whole or just roughly torn. We want massive, unapologetic flavor in every bite to instantly wake up the dish.
- 6
Let's plate this masterpiece! Top your vibrant cabbage and edamame mix with the hot crispy tofu and a generous handful of those beautiful, neon-pink pickled onions (leaving the soaking liquid behind in the bowl). Drizzle the whole glorious mountain with your mojo-soy dressing, toss to combine, and dig in!
2 min
Tip: Serve immediately while the tofu is still piping hot and crunchy against the cool, crisp cabbage.
Chef's Notes
When you are rushing home after school pick-up, you need a dinner that feels like a vacation but cooks faster than ordering takeout. This bowl brings incredible texture with the cornstarch trick for tofu, while the vibrant acids in the mojo dressing prove that eating meatless never, ever means eating flavorless. Enjoy your flight!
Frequently Asked Questions
How long does The Hanoi-to-Havana Citrus-Mojo Crispy Tofu & Quick-Pickled Onion Edamame Bowl take to make?
The Hanoi-to-Havana Citrus-Mojo Crispy Tofu & Quick-Pickled Onion Edamame Bowl takes about 25 minutes total. That includes 15 minutes of prep and 10 minutes of cooking.
How many servings does this recipe make?
This recipe makes 2 servings.
What skill level is needed for The Hanoi-to-Havana Citrus-Mojo Crispy Tofu & Quick-Pickled Onion Edamame Bowl?
This recipe is rated easy — it's beginner-friendly and straightforward.
What ingredients do I need for The Hanoi-to-Havana Citrus-Mojo Crispy Tofu & Quick-Pickled Onion Edamame Bowl?
The main ingredients are: medium red onion, thinly sliced, apple cider vinegar, kosher salt, extra-firm tofu, pressed and cubed, cornstarch, olive oil, orange juice, lime juice, soy sauce, olive oil, garlic, minced, ground cumin, shredded mixed cabbage, shelled edamame, loosely packed fresh mint, loosely packed fresh cilantro.
What type of meal is The Hanoi-to-Havana Citrus-Mojo Crispy Tofu & Quick-Pickled Onion Edamame Bowl?
The Hanoi-to-Havana Citrus-Mojo Crispy Tofu & Quick-Pickled Onion Edamame Bowl is categorized as: dinner, salad.
Ask Chef Mira Lin a question
Sign in to chat about this recipe, get cooking tips, and ask for substitutions.
Sign in to chat