Edamame with Tofu, Bean Sprouts and Seaweed
© Dana Gallagher
Active Time
15 MIN
Total Time
35 MIN
Yield
Serves : 4
By Grace Parisi
January 2003

Slideshow: More Tofu Recipes

Ingredients

  • 1/4 cup lightly crumbled wakame seaweed (about 1/4 ounce)
  • 1 cup boiling water
  • 1 1/2 teaspoons sesame seeds
  • 1 tablespoon unseasoned rice vinegar
  • 1 1/2 teaspoons low-sodium soy sauce
  • 1 teaspoon finely grated fresh ginger
  • 1 1/2 tablespoons peanut oil
  • 1/2 teaspoon Asian sesame oil
  • Salt
  • Cayenne pepper
  • 1/2 pound extra-firm tofu, cut into 1/2-inch dice
  • 1 pound frozen shelled edamame (2 3/4 cups)—thawed, rinsed and patted dry
  • 1/4 pound mung bean sprouts (1 1/2 cups), both ends trimmed

How to Make It

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. 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.

Step 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.

Notes

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.

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