Edamame With Tofu, Bean Sprouts & Seaweed
Recipe: #24387
July 12, 2016
Categories: Salads, Beans, Tofu/Soy, Bean Sprouts, Japanese, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Kosher Dairy, more
"A fresh salad with some of my favorite tastes! From Food & Wine. Posted as written, but I leave out the cayenne."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
