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Edamame with Tofu, Bean Sprouts and Seaweed
© Dana Gallagher

Edamame with Tofu, Bean Sprouts and Seaweed

  • ACTIVE: 15 MIN


  1. 1/4 cup lightly crumbled wakame seaweed (about 1/4 ounce)
  2. 1 cup boiling water
  3. 1 1/2 teaspoons sesame seeds
  4. 1 tablespoon unseasoned rice vinegar
  5. 1 1/2 teaspoons low-sodium soy sauce
  6. 1 teaspoon finely grated fresh ginger
  7. 1 1/2 tablespoons peanut oil
  8. 1/2 teaspoon Asian sesame oil
  9. Salt
  10. Cayenne pepper
  11. 1/2 pound extra-firm tofu, cut into 1/2-inch dice
  12. 1 pound frozen shelled edamame (2 3/4 cups)—thawed, rinsed and patted dry
  13. 1/4 pound mung bean sprouts (1 1/2 cups), both ends trimmed
  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.
  2. Toast the sesame seeds in a small skillet over moderate heat, stirring, for 3 minutes. 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.
  3. Add the tofu to the dressing and let stand for 5 minutes. Transfer the tofu to a small plate. 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.
Make Ahead
The wakame, sesame seeds and dressing can be prepared through Step 2 up to 4 hours ahead.
One Serving 294 calories, 16.1 gm total fat, 1.8 gm saturated fat, 17 gm carb.

Suggested Pairing

A fruity Riesling will provide a refreshing contrast to the salty seaweed and Asian flavorings in this salad. Look for one from New York's Finger Lakes region.