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1
In a sauce pan combine first 9 ingredients; heat on medium-low, stirring to dissolve salt and sugar. Then simmer on low heat for 5 minutes. Cover and let steep for 20 minutes.
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2
Place peppers and edamame in separate shallow nonreactive dishes. Strain the pickling liquid through a fine sift and discard the solids. While the pickling is still warm, pour enough to cover over peppers and edamame. Cover and refrigerate for a few hours.
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3
To make the dressing: in a medium frying pan, cook sesame seeds in oil over low heat until golden (about 2 minutes). Stir in garlic and ginger, then remove pan from heat. Whisk in lime zest, Ponzu, lime juice, hoisin sauce and honey, peanut butter and red pepper flakes until the dressing is smooth. Cover and cool to room temperature.
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4
Cut tofu in 1-inch thick slices, and place between paper towels. Gently press out excess water. Sprinkle with about 1/2 teaspoon of salt and set aside. Heat oven to 350 degrees. Place tofu slices on a rack set in shallow rimmed baking pan, and brush all surfaces with vegetable oil. Transfer to the oven and bake for 20 minutes; then cool and cut in 1/2-inch cubes.
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5
Drain peppers well, and drain edamame from the pickling liquid.
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6
To assemble the salad: In a mixing bowl, combine 4-5 mini peppers cut in thin rounds, edamame, scallions and tofu cubes. Gently toss to combine and then add about 2/3 of the dressing. Taste for seasoning and add more dressing if needed.
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7
To make the filling for peppers (you should have 8 of the mini peppers left): Place all the same ingredients which you used for the salad into food processor, add the dressing and pulse a few times until well combined but still has a slightly coarse texture. Transfer to a mixing bowl, taste for seasoning and then using a pastry bag, fill the peppers.
