Edamame With Tofu, Bean Sprouts & Seaweed
Created by JostLori on July 12, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 3m
- Recipe #24387
Ingredients
- 1/4 ounce seaweed (1/4 cup lightly crumbled wakame seaweed)
- 1 cup water (boiling)
- 1 1/2 teaspoons sesame seeds
- 1 tablespoon rice vinegar (unseasoned)
- 1 1/2 teaspoons soy sauce
- 1 teaspoon gingerroot, finely grated
- 1 1/2 tablespoons oil (peanut oil)
- 1/2 teaspoon sesame oil (toasted)
- 1/32 teaspoon salt (to taste)
- 1/32 teaspoon cayenne pepper (to taste)
- 1/2 pound tofu (extra-firm tofu, cut into 1/2-inch dice)
- 1 pound edamame (shelled, 2 3/4 cups, frozen thawed, rinsed and patted dry)
- 1/4 pound bean sprouts (1 1/2 cups, both ends trimmed)
How to Make
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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.
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Step 2: Toast the sesame seeds in a small skillet over moderate heat, stirring, for 3 minutes. Set aside.
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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.
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Step 4: Add the tofu to the dressing and let stand for 5 minutes. Transfer the tofu to a small plate.
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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.
Nutritional Facts
- 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