Edamame With Tofu, Bean Sprouts & Seaweed

4
Servings
15m
Prep Time
3m
Cook Time
18m
Ready In


"A fresh salad with some of my favorite tastes! From Food & Wine. Posted as written, but I leave out the cayenne."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (270.9 g)
  • Calories 236.8
  • Total Fat - 14.5 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 0.5 mg
  • Sodium - 194.4 mg
  • Total Carbohydrate - 12.8 g
  • Dietary Fiber - 6.3 g
  • Sugars - 4 g
  • Protein - 17.6 g
  • Calcium - 279 mg
  • Iron - 5.8 mg
  • Vitamin C - 14.8 mg
  • Thiamin - 0.2 mg

Step 1

In a heatproof bowl, cover the wakame with the boiling water and let stand until softened, about 15 minutes. Drain the wakame and press to remove any excess water.

Step 2

Toast the sesame seeds in a small skillet over moderate heat, stirring, for 3 minutes. Set aside.

Step 3

In a medium bowl, whisk the rice vinegar with the soy sauce and ginger. Whisk in the peanut and sesame oils. Season with salt and cayenne to taste.

Step 4

Add the tofu to the dressing and let stand for 5 minutes. Transfer the tofu to a small plate.

Step 5

Add the edamame, bean sprouts and wakame to the dressing and toss to coat. Fold in the tofu. Transfer to a serving bowl, sprinkle with the sesame seeds and serve.

Tips & Variations


No special items needed.

Tags : Salads